An Inspiralized Spring Promotion

by Joanne on March 25, 2015

Another super duper surprise in a box:  3 cans of Tuttorosso Tomatoes.   Can’t wait to use these in one of the recipes which came in the same box.

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First, let’s talk about this promo so everyone can hop on board.

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During the “Inspiralize the Spring” promotion which begins on 3/25/15 through 4/15/15 on Facebook, the folks from Tuttorosso will be giving away 750 aprons, 15 copies of Ali Maffucci’s book  of “Inspiralized” (cookbook) and a GRAND PRIZE package to include a nifty kitchen tool called the Inspiralizer*, a signed copy of the cook book, a Tuttorosso apron, and a collection gadgets all packed in a picnic basket.   *The Inspiralizer is a tri-blade vegetable spiral slicer (picture “spaghetti” shaped vegetable pieces). 

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To check out more recipes than the one listed in this post, go to TuttorossoTomatoes.com/Inspiralizespring.  Make sure to post your recipe on Facebook, Instagram, Pinterest and Twitter and tag with #TuttorossoRecipes #Inspiralized.

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“Sausage” and Kale Ragu with Shredded and Roasted Butternut Squash

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Makes 4 servings Prep: 20 min.  Cook 30 min.

  • 1 lb Vegetarian crumbles, or Light Life Italian Style Vegetarian “Sausage”  OR Spicy Italian Sausage(real meat)- de-cased and crumbled.
  • 1 sweet onion, diced
  • 2 tsp minced garlic
  • 1/4 tsp red pepper flakes
  • 28 oz can Tuttorosso No Salt Added Peeled Plum Italian Style tomatoes *I made a real meat version using the peeled plum tomatoes and the vegetarian version using the diced.
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  • 1 1/2 TBS Tomato past (Tuttorosso offers a high quality paste if you can find it in your store)
  • 1/4 cup red wine or broth
  • 1 tsp each dried basil and dried oregano
  • 1 bay leaf
  • salt and pepper TT
  • 4 cups chopped kale
  • 15 oz can cannellini beans – drain and rinse
  • 1 medium butternut squash
  • A drizzle of olive oil
  • Fresh basil for garnish
  • Parmesan cheese to finish

Preheat oven to 400 F.

In a large pot, over medium heat, add the sausage and cook until browned (about 10 min.). Add onions and garlic and red pepper flakes.  Allow to cook for 3 minutes.

Use your clean hands to crush the tomatoes over the pot.   Use a spoon to further crush so no large chunks remain.  Add tomato paste, wine/broth, basil, oregano, bay leaf and season with salt and pepper.

Increase the heat to medium high, bringing mixture to a boil then reduce heat to medium low and simmer for 30 – 35 minutes or until reduced by half.

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Stir in kale and beans.  Cook another 5 minutes.

Spiralize the butternut squash.  Line a baking sheet with parchment and lay out the squash “noodles”. Drizzle with oil and distribute so all squash is oiled.  Roast for 8 to 10 minutes at 400 F.  *As an alternative to Spiralizing, you can use the shredding blade in the food processor and make shreds of squash.

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Divide squash into bowls and top with ragu.  Remember to discard to bay leaf.  Garnish with basil and cheese.

An Inspiralized Spring Promotion
 
Prep time
Cook time
Total time
 
Robust and a family pleasing meal. A unique way to use butternut squash with this filling stew. Make sure to use the best quality canned tomatoes such at Tuttarosso and if you want to make the recipe with "linguine" noodles, check out the Spiralizer.
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 8
Ingredients
  • • 1 lb Vegetarian crumbles, or Light Life Italian Style Vegetarian “Sausage” OR Spicy Italian Sausage(real meat)- de-cased and crumbled.
  • • 1 sweet onion, diced
  • • 2 tsp minced garlic
  • • ¼ tsp red pepper flakes
  • • 28 oz can Tuttorosso No Salt Added Peeled Plum Italian Style tomatoes *I made a real meat version using the peeled plum tomatoes and the vegetarian version using the diced.
  • • 1½ TBS Tomato paste (Tuttorosso offers a high quality paste if you can find it in your store)
  • • ¼ cup red wine or broth
  • • 1 tsp each dried basil and dried oregano
  • • 1 bay leaf
  • • salt and pepper TT
  • • 4 cups chopped kale
  • • 15 oz can cannellini beans – drain and rinse
  • • 1 medium butternut squash
  • • A drizzle of olive oil
  • • Fresh basil for garnish
  • • Parmesan cheese to finish
Instructions
  1. Preheat oven to 400 F.
  2. In a large pot, over medium heat, add the sausage and cook until browned (about 10 min.).
  3. Add onions and garlic and red pepper flakes.
  4. Allow to cook for 3 minutes.
  5. Use your clean hands to crush the tomatoes over the pot. Use a spoon to further crush so no large chunks remain. Raise heat to medium high and bring to a boil.
  6. Add the herbs, the broth/wine, the tomato paste, bay leaf, salt and pepper, and cook over a simmer for 35 minutes until reduced to a thick ragu.
  7. Spiralize the butternut squash. Line a baking sheet with parchment and lay out the squash “noodles”. Drizzle with oil and distribute so all squash is oiled. Roast for 10 to 12 minutes at 400 F. *As an alternative to Spiralizing, you can use the shredding blade in the food processor and make shreds of squash.
  8. Stir in kale and beans into the ragu mixture.
  9. Cook another 5 minutes.
  10. Divide squash into bowls and top with ragu.
  11. Remember to discard to bay leaf. Garnish with basil and cheese.

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A robust meal for a super star Sunday… or simply because you want something delicious for all.

Do you have a ragu recipe you can share?

Joanne

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1 Comment

  • At 2015.03.25 13:51, Beth Coombs said:

    I love the idea of veggie “spaghetti” – we make spaghetti squash a lot, but I’ve never tried another veggie – as far as I’m concerned, if I can cover it in sauce and cheese – it’s a winner!

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