Prepare to transform your dinner table into a haunting culinary experience with this spine-chilling Halloween pasta that's as delicious as it is dramatic! Imagine jet-black spaghetti that looks like creepy worms swimming in a rich, bloody-red Bolognese sauce - this isn't just a meal, it's a horror-inspired gastronomic adventure that will make your guests scream with delight. Whether you're hosting a Halloween party or just want to add some ghoulish flair to your weeknight dinner, this squid ink spaghetti will become your new seasonal sensation.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g squid ink spaghetti
- 500g ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g canned tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients on a clean workspace. Ensure that the squid ink spaghetti, ground beef, onion, garlic, canned tomatoes, olive oil, salt, pepper, and fresh basil are ready for use.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the squid ink spaghetti. Cook according to package instructions, typically around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the spaghetti is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and soft.
- Add the minced garlic to the skillet with the onion. Stir and cook for an additional 1-2 minutes, being careful not to let the garlic burn.
- Next, add the ground beef to the skillet. Use a wooden spoon to break it apart as it cooks. Season with salt and pepper to taste. Cook the beef until it is browned and cooked through, approximately 5-7 minutes.
- Once the beef is cooked, pour in the canned tomatoes, including their juice. Stir to combine all the ingredients. Allow the mixture to simmer on low heat for about 15 minutes, stirring occasionally. This will help the flavors meld together.
- When the spaghetti is done cooking, reserve about 1 cup of the pasta water, then drain the spaghetti in a colander. Do not rinse the pasta, as you want to keep the flavor and color of the squid ink.
- After the sauce has simmered, taste and adjust the seasoning with additional salt and pepper if needed. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Combine the drained squid ink spaghetti with the Bolognese sauce in the skillet. Toss gently to coat the spaghetti evenly with the sauce. If necessary, add more reserved pasta water to help the sauce adhere to the spaghetti.
- Once everything is well combined, remove the skillet from heat. Plate the squid ink spaghetti worms Bolognese onto serving dishes.
- Garnish each serving with fresh basil leaves for a pop of color and added flavor. Serve immediately and enjoy your Halloween-themed dish!
Tips
- Choose high-quality squid ink spaghetti for the most intense black color and authentic flavor.
- Don't overcook the pasta - al dente is key to maintaining the perfect worm-like texture.
- Reserve pasta water before draining - it's your secret weapon for creating a silky, clingy sauce.
- For extra Halloween drama, serve in black dishes or garnish with "bloody" red herbs like paprika.
- If squid ink pasta is hard to find, you can use regular black food coloring mixed with pasta for a similar effect.
- Let the Bolognese simmer longer for deeper, richer flavors that'll make your sauce as dark as a witch's cauldron.
- Fresh basil isn't just garnish - it adds a bright, fresh contrast to the rich, dark dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 28g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
