Spirited Spaghetti Recipe
Spirited Spaghetti Recipe photo by Taste of Home
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Spirited Spaghetti Recipe

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Transform this pizza-flavored pasta sauce into something spooky by adding some black food coloring to the pasta water.—Robert Smith, Las Vegas, Nevada
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 6 servings


  • 1/2 pound lean ground beef (90% lean)
  • 1/2 pound Italian turkey sausage links, casings removed
  • 1/2 cup chopped sweet onion
  • 4 cans (8 ounces each) no-salt-added tomato sauce
  • 3 ounces sliced turkey pepperoni
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon dried basil
  • 9 ounces uncooked whole wheat spaghetti
  • 1/2 teaspoon black paste food coloring, optional
  • 3 tablespoons grated Parmesan cheese
  • 12 fresh mozzarella cheese pearls
  • 12 slices pimiento-stuffed olives

Nutritional Facts

1-2/3 cups: 400 calories, 12g fat (4g saturated fat), 64mg cholesterol, 943mg sodium, 47g carbohydrate (10g sugars, 8g fiber), 27g protein.


  1. In a large nonstick skillet, cook beef, sausage and onion over medium heat, crumbling meat, until no longer pink, 5-7 minutes; drain.
  2. Stir in next six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions, adding, if desired, 1/2 teaspoon black paste food coloring to water. Drain pasta.
  3. Top each serving of spaghetti with sauce, Parmesan, two cheese pearls and two olive slices to resemble eyes.

  4. Freeze option: Do not cook or add pasta. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place meat mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
    Yield: 6 servings.
Originally published as Creepy Spaghetti in Ultimate Halloween 2016, p30

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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