Tuscan Sausage and Kale Ragu with Butternut Squash Fettuccine Recipe

It ‘s time to get “Inspiralized”! Tuttorosso Tomatoes is currently hosting a Spring time contest and promotion. They have paired up with the Inspiralized team to bring us all some light Italian-inspired recipes. I was happy to hop on board to share one of these dishes with all of you. My first is a Tuscan Sausage and Kale Ragu with Butternut Squash Fettuccine.

For any of you that are unfamiliar with the spiralizer, it is a great kitchen tool that turns your favorite vegetables into various shaped “noodles”. With the current craze of zoodles (zucchini noodles) it’s a nifty tool to have. I loved this promotion in particular because they branched out from just using zucchini and mixed in recipes using butternut squash (what this recipe will feature), carrots, parsnips and turnips as well. If you don’t have your own spiralizer, don’t fret!

I happen to have a different branded one myself that is not quite as sophisticated as the Inspiralized spiralizer and does not have all the various shaping blades. I chose to cook up and share the recipe for Tuscan Sausage and Kale Ragu with Butternut Squash Fettuccini. My spiralizer would not make the thick noodles needed for this dish so I simply used a vegetable peeler. It worked out just fine! Mandolin slicers are also another alternative.

I also want to mention that BTP made some of their own modifications to the recipe. I’m currently doing a 30 day Paleo challenge so I wanted to make the dish diet friendly. I traded in the white beans for mushrooms and used gluten free spicy Italian chicken sausage in place of the pork sausage. Feel free to use Tuttorosso’s version, or mine. They both will be a savory Italian meal without the pasta guilt.

Check out Tuttorosso’s Facebook page for a chance prizes including Spiralizers, Inspiralized Cookbook and Aprons. There is also a grand prize package of a Spiralizer, Inspiralized Book, Apron, Picnic Basket and Kitchen Gadgets.

Just go to https://www.facebook.com/tuttorossotomato to enter. The promotion runs until April 15th.

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On to the recipe….

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…all for the love of the dish
Missy

Tuscan Sausage and Kale Ragu with Butternut Squash Fettuccine Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Ingredients

  • 3/4 lb spicy Italian Sausage, decased and crumbled OR (for BTP's Paleo version) 1 pkg spicy Italian, gluten free, chicken sausage-decased and crumbled
  • 1 small sweet onion, diced
  • 2 garlic cloves, minced
  • 1/4 tsp crushed red pepper
  • 1 (28 oz) can Tuttorosso No Salt Added Peeled Plum Italian Style Tomatoes
  • 1 & 1/2 tbsp Tuttorosso Tomato Paste
  • 1/4 cup red wine (or beef broth)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 4 cups chopped Tuscan Kale
  • 1 cup canned white beans, drained and rinsed (replace with 1 4oz container of sliced mushrooms for Paleo version)
  • 2 medium butternut squash
  • olive oil to drizzle
  • fresh basil to garnish (optional)
  • parmesan cheese as garnish (omit for Paleo!)

Instructions

  1. Preheat oven to 400 degrees
  2. 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, mushrooms(if using), garlic, and red pepper flakes and let cook for 2-3 minutes or until onions turn translucent.
  3. Using your hands, crush the tomatoes over the pot. Using a wooden spoon, further crush the tomatoes so the tomatoes so that no large chunks remain. Then, add in the tomato paste, wine, 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 (if you are using). Cook for another 5 minutes or until kale wilts and sauce is thick like a ragu.
  4. Peel and spiralize the butternut squash, using Blade B (if using the spiralizer- if not just use a vegetable peeler). Line a baking sheet with parchment paper and lay out the butternut squash noodles. Drizzle with olive oil and massage 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 al dente.
  5. Divide the butternut squash noodles into bowls and top with ragu, make sure to discard the bay leaf. Garnish with Basil and Parmesan cheese (optional)

Notes

Be sure to watch the butternut squash in the oven. If you slice very thin it may cook faster than 8-10 minutes. You don't want your noodles to burn!

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