Bring a large pot of water to a boil, then add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside, leaving a bit of water in the pot to prevent sticking.
While the pasta cooks, heat olive oil in a frying pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, filling your kitchen with a warm, garlicky aroma.
Add the tomato sauce to the pan with garlic and stir to combine. Let it simmer gently for 5-7 minutes until slightly thickened and bubbling, infusing the sauce with rich tomato scents.
Meanwhile, cut the sausage links into thin, finger-sized pieces. Press and shape each piece so they resemble creepy, knobby fingers with defined nails, using a slight squeeze or shaping tool if needed.
Lightly sear the shaped sausage fingers in a separate skillet over medium heat for 2-3 minutes, just until they develop a slight golden crust. Remove and set aside.
Combine the cooked spaghetti with the blood-red sauce, tossing gently to coat all the strands evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up a bit.
Arrange the spaghetti on serving plates and place the sausage fingers on top and around, creating a spooky scene of creepy digits.
Finish the dish with a sprinkle of salt and pepper to taste, and serve immediately while bubbling and piping hot, perfect for a Halloween feast.
