Fusilli with Pumpkin and Sausage and the Greatest Tomatoes From Europe

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Fusilli with pumpkin and sausage is a quick and easy recipe that is perfect for cooler weather weeknights! Just be sure to use the best quality ingredients, including the greatest tomatoes from Europe!

Fusilli with Pumpkin and Sausage

For 8 years now, Ive been saying the same thing, Use the best quality ingredients you can find. Ill be saying the same thing for the next 8 years, and the next 16 years!

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That wont change on my end, but have you been making any changes in your kitchen? Im constantly on the hunt for the best ingredients I can use.

Fusilli with Pumpkin and Sausage

Years ago I wrote a post about a few ingredients that I feel (yes, its my opinion) no one should have in their kitchen. Youll find it here.

Baking products that should never be in anyone's kitchen

One of my biggest soap box rants was about tomatoes, and tomato sauce. Oh yes, I really had my biggest diatribe here when I saw a recipe for tomato sauce and almost had a heart attack. I followed that post with my Italian familys recipe for a super quick and easy tomato sauce thats ready before the pasta is.

quick and easy homemade authentic Italian tomato sauce

Today, Id like to introduce you to a campaign Im joining to tell the world about

The Greatest Tomatoes from Europe

greatest tomatoes from Europe

The art of perfection. Preserved for your table.

This last sentence is gold. This exemplifies what the Greatest Tomatoes from Europe is about: the best quality tomatoes for YOU to use in your kitchen, for YOUR family and friends. I dont use anything but canned and jar tomatoes from Europe. Hopefully, over the course of the campaign, youll understand why I have chosen European tomatoes.

greatest tomatoes from Europe
Photo courtesy Greatest Tomatoes from Europe

Besides being the tomatoes that my ancestors and family have always used, the nutrition and quality is excellent, not just the flavor. From the Greatest Tomatoes from Europe website

Tomatoes are naturally low in sugars and fats but rich in vitamin A, vitamin C, potassium, minerals, fibres and antioxidants like lycopene, making them a concentrated burst of beneficial substances.

However, certain tomatoes have more nutrients than others depending on the soil where they are grown. Did you know that?

greatest tomatoes from Europe

Photo courtesy Greatest Tomatoes from Europe

ANICAV (as best as I can translate into English, the National Association of Industrial Preservation of Vegetable Products) came into being on August 18th, 1945 to protect the interests and well being of companies that were producing vegetable products during wartime.

ANICAV was one of the first associations to draw up a handbook of good hygiene practices for the production of canned tomatoes, approved by the Italian Ministry of Health, to help tomato-processing companies in preparing their HACCP manuals.

I cant possibly outline all the information about European tomatoes in one post, so stay tuned for much more. I hope youll be interested in the history and background of these top notch tomatoes as well as discovering how they are grown, harvested and processed.

In the meantime, enjoy this recipe which I slightly adapted from The Greatest Tomatoes from Europes list of wonderful recipes. This fusilli with pumpkin and sausage dish is one you can make in just over half an hour and the whole family will love itI did!

Pumpkin and Sausage Fusilli

Fusilli with Pumpkin and Sausage

recipe slightly adapted from The Greatest Tomatoes from Europe

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 or 3 garlic cloves
  • 1 1/2 cups (200 g) pumpkin, cubed (1/4 just a big bigger than 1/2 cm)
  • 2 to 3 Italian sausages (mild or spicy)
  • 8 oz chopped tomatoes or tomato puree (good quality from Europe)
  • 4 to 6 oz water
  • Kosher or sea salt
  • Freshly ground black pepper
  • chopped parsley as a garnish if desired
  • shaved Parmigiano or Pecorino cheese, if desired

ingredients for fusilli recipe

Make the sauce

Add the peeled and smashed garlic (hit it with the flat side of a knife) to a frying pan with the extra virgin olive oil, then add the diced pumpkin and skinned sausages.

fusilli with pumpkin and sausage

Use a wooden spoon to chop the sausage into small pieces as it cooks.

cooking pumpkin and sausage
Let them brown for about 5 minutes and then add salt, black pepper, and the chopped tomatoes, and the water, and simmer for about 20 minutes.

 pumpkin and sausage and tomatoes

Taste, and adjust the seasonings if needed.

 pumpkin and sausage and tomatoes

Cook the fusilli

fusilli

Cook the pasta in large pot with a plentiful amount of salted water. You can start the pasta cooking when the sauce has about 1o minutes left to save time.

Combine and serve.

fusilli being added to sauce

When the pasta is al dente (still a little hard when you bit into it) drain with a slotted spoon and add directly to the frying pan with the sauce.

Fusilli with Pumpkin and Sausage

Toss the pasta with the sauce and serve immediately. You can sprinkle some chopped parsley and Parmigiano or Pecorino cheese, if you desire.

Fusilli with pumpkin and sausage is delicious and nutritious!

Fusilli with Pumpkin and Sausage

Buon appetito!

forkful of Fusilli with Pumpkin and Sausage

Yield: 5 servings

Fusilli with Pumpkin and Sausage

Fusilli with Pumpkin and Sausage

A quick and easy pasta dish with pumpkin, sausage and tomatoes that is as delicious as it is nutritious.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 or 3 garlic cloves
  • 1 1/2 cups (200 g) pumpkin, cubed (1/4" just a big bigger than 1/2 cm)
  • 2 to 3 Italian sausages (mild or spicy)
  • 8 oz chopped tomatoes or tomato puree (good quality from Europe)
  • 4 to 6 oz water
  • Kosher or sea salt
  • Freshly ground black pepper
  • chopped parsley as a garnish if desired
  • shaved Parmigiano or Pecorino cheese, if desired

Instructions

Make the sauce

  1. Add the peeled and smashed garlic (hit it with the flat side of a knife) to a frying pan with the extra virgin olive oil, then add the diced pumpkin and skinned sausages.
  2. Use a wooden spoon to chop the sausage into small pieces as it cooks.
  3. Let them brown for about 5 minutes and then add salt, black pepper, and the chopped tomatoes, and the water, and simmer for about 20 minutes.
  4. Taste, and adjust the seasonings if needed.

Cook the fusilli

  1. Cook the pasta in large pot with a plentiful amount of salted water. You can start the pasta cooking when the sauce has about 10 minutes left to save time.

Combine and serve.

  1. When the pasta is al dente (still a little hard when you bit into it) drain with a slotted spoon and add directly to the frying pan with the sauce.
  2. Toss the pasta with the sauce and serve immediately. You can sprinkle some chopped parsley and Parmigiano or Pecorino cheese, if you desire.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 340 Total Fat: 25g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 49mg Sodium: 916mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 17g
Nutrition information is estimated.
slightly adapted by Christina Conte
Cuisine: Italian / Category: Main Course

Read more about The Greatest Tomatoes from Europe!

Fusilli with Pumpkin and Sausage

The post Fusilli with Pumpkin and Sausage and the Greatest Tomatoes From Europe appeared first on Christina's Cucina.


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