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Le Chaudron recipe
Spaghettis-cerveau de zombie
Zombie brain spaghetti
⏱ 30 minServes 4Easy680 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)spaghetti
300 g (11 oz)sausage meat
400 g (14 oz)tomato sauce
1onion
2 tbspolive oil
1 tsporegano
- 400 g (14 oz) spaghetti
- 300 g (11 oz) sausage meat
- 400 g (14 oz) tomato sauce
- 1 onion
- 2 tbsp olive oil
- 1 tsp oregano
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the spaghetti in the large pot of boiling salted water until tender, then drain, saving a little of the cooking water.
- Pinch the sausage meat into small uneven balls and brown them in the skillet with the chopped onion until cooked through and browned all over.
- Pour the tomato sauce over the meat with the oregano and simmer over low heat for about 10 minutes into a thick red sauce.
- Toss the drained spaghetti in the sauce to coat, then twist it into the bowl to look like the folds of a brain.
- Shape it into a rounded dome like a brain, then spoon plenty of tomato sauce over the top for a deliciously gory look.
- Dot with a few sausage balls and serve the zombie brain hot in the middle of the table — as spectacular as it is comforting.
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