I’ve teamed up with Tuttorosso Tomatoes for a fun, spiralizer-themed spring campaign called “Inspiralize the Spring.”
With this, I’ve lightened up some classic Italian favorites using the spiralizer! Also, some amazing bloggers and I will be hosting a virtual dinner party, starting on April 6th – so mark your calendars! The virtual dinner party will feature new bloggers each day, bringing you a new spiralized course!
Most importantly, Tuttorosso Tomatoes will be offering some Inspiralized giveaways (including the Inspiralizer!), as part of this spring campaign, running through April 15th!
“Inspiralize the Spring” officially kicks off today!
What can you win and how do you enter? Find out all the official details here, on Tuttorosso’s Facebook page.
One lucky winner will be awarded the Grand Prize worth about $500 which includes a Tuttorosso deluxe picnic basket, the Inspiralizer, the Inspiralized cookbook, and kitchen gadgets personally selected by yours truly!
I’m so proud to be collaborating with Tuttorosso Tomatoes – I’ve been watching my grandparents cook with their canned tomatoes for, well, ever!
A few months ago, I actually went to a Tuttorosso event in NYC and they emptied out a few of the competitor’s tomatoes into bins for us to taste and I was absolutely shocked at what I found: some of the competing products’ tomatoes either were unripe, bruised, broken or simply tasted terrible, when compared to Tuttorosso!
Also, while Tuttorosso’s tomatoes come in a can and not a glass jar, rest assured – they informed me that BPA in enamel liners does not leach out due to acidity. Leaching is actually a result of excessive heat. In order to verify this, they tested their tomato products. Using three different independent certified laboratories, Tuttorosso’s canned tomato products have been tested at various periods of their 30 month shelf life to determine the amount of BPA in the product.
With the containers that they are currently using, largely due to Tuttorosso’s proprietary canning process, their tomato products are indicating no detectable levels of BPA in the finished goods, even at the 30 month ‘best by date’.
Today, I’m Inspiralizing the Spring with this recipe for my Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine. This dish is a healthy, flavorful way of enjoying the last of those winter squashes, before we launch fully into spring and summer!
If you’d like to make a big batch and freeze this dish, you can! Spiralize the butternut squash and put it in an airtight container in the refrigerator and then prepare the ragu and store that separately.
When you’re ready to eat, just reheat the ragu over the stovetop and bake the butternut squash noodles according to the recipe!
Note: While Tuttorosso Tomatoes sponsored this campaign, all opinions are my own, as always.
Do you currently use Tuttorosso Tomatoes? Do you have a favorite canned tomato?
Nutritional Information & Recipe
Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine
- .75 pound spicy Italian sausage decased and crumbled
- 1 small sweet onion diced
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 1 28 ounce cans Tuttorosso Peeled Plum Tomatoes – No Salt Added
- 1.5 tablespoons tomato paste
- 1/4 cup red wine or beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- salt and pepper to taste
- 4 cups chopped Tuscan kale
- 1 cup canned white beans drained and rinsed
- 2 medium butternut squash
- olive oil to drizzle
- fresh basil to garnish
- parmesan cheese to garnish
- Preheat the oven to 400 degrees.
- Place a large pot over medium heat and add in the sausage. Crumble the sausage further with a wooden spoon and cook until browned, about 10 minutes. Then, add in the onions, garlic and red pepper flakes and let cook for 2-3 minutes or until onions turn translucent.
- Using your hands, crush the tomatoes over the pot. Using a wooden spoon, further crush the tomatoes so that no large chunks remain. Then, add in the tomato paste, wine (or broth), basil, oregano, bay leaf and season with salt and pepper. Raise the heat to medium-high and bring to a boil and then reduce heat to medium-low to a simmer. Cook for 30-35 minutes or until reduced by half and then stir in the kale and beans. Cook for another 5 minutes or until kale wilts and sauce is thick like a ragu.
- Peel and spiralize the butternut squash, using Blade B. Line a baking sheet with parchment paper and lay out the butternut squash noodles.
- Drizzle with olive oil and massage it into the squash with your hands.
- Once you add the kale to the ragu, season with salt and pepper and roast for 8-10 minutes or until cooked to al dente.
- Divide the butternut squash noodles into bowls and top with the ragu, making sure to discard the bay leaf. Garnish with basil and Parmesan cheese.