Inspiralize the Spring with Tuttorosso Tomatoes {Recipes & Giveaway}

I want to start by thanking Tuttorosso Tomatoes for sending me a sample pack of their tomatoes, sharing these amazing recipes and photos. For those of you who haven’t heard of Tuttorosso, They are based in the Midwest. Tuttorosso is proudly grown by Red Gold, which is a third generation family-owned and family-run company. The tomatoes are carefully grown in Indiana, Michigan and Ohio, where the climate and soil are perfect for tomatoes. 

Spring is here and it’s time to make room for light and delicious Italian inspired dishes featuring Tuttorosso Tomatoes and spring ingredients. Here are two delicious recipes that Tuttorosso Tomatoes has shared with us!

Photo courtesy of

Parsnip Spaghetti All’Amatriciana
Time to Prepare: 20 minutes
Time to Cook: 1 hour
Serves: 4
½ tablespoon extra virgin olive oil
4oz guanciale cut into ¼” strips or pancetta
1 onion, diced
½ teaspoon red pepper flakes
1 (28-ounce) can Tuttorosso diced tomatoes, pureed with juices
salt, to taste
4 parsnips (at least 1.5” in diameter)
finely grated Pecorino Romano cheese
Place a large pot over medium heat and add in the olive oil. Add in the guanciale (or pancetta) and cook until brown and crispy, about 5-7 minutes. Reserve 1 tablespoon of the meat – set aside in a small bowl. Add in the onions and red pepper flakes and cook for 3-5 minutes or until onions are translucent.
Add in the tomatoes and raise the heat to medium-high and bring to a boil. Season with salt, reduce to a simmer at low heat and let cook for 30 minutes.
Meanwhile, peel and spiralize the parsnips, using Blade C.
After the sauce has cooked for 30 minutes, add in the parsnip noodles, toss to combine thoroughly and let cook for 10 minutes or until parsnips are al dente.
Divide the pasta mixture into bowls and garnish with cheese and the reserved meat.

Photo courtesy of


Spiralized Turnip Mushroom and Tomato Risotto
Time to Prepare: 20
Time to Cook: 20
Serves: 4
1 tablespoon extra virgin olive oil
1 white onion, diced
2 garlic cloves, minced
¼ teaspoon red pepper flakes
3 large turnips, peeled, Blade C
16oz sliced baby Portobello mushrooms
1 teaspoon dried oregano
salt and pepper, to taste
1 (28oz) can Tuttorosso Crushed Tomatoes
1/4 cup grated Parmesan cheese
¼ cup grated Pecorino Romano cheese
1 tablespoon finely minced flat-leaf Italian parsley, to garnish
Place the turnip noodles into a food processor and pulse until rice-like.
Place a large pot over medium heat and add in the olive oil. Once oil heats, add in the onion, mushrooms, garlic and red pepper flakes and cook for 5 minutes or until onions turn translucent and mushrooms begin to wilt.
Add in the turnip rice and season with oregano, salt and pepper. Stir to combine and then add in the tomatoes.
Cook, uncovered, for 10 minutes, stirring frequently, or until turnip rice softens and cooks to your preference. Once cooked, fold in the cheese and stir until fully combined.
Transfer to a serving dish, garnish with parsley and serve immediately.
I hope your family enjoys these recipes as much as my family has!

Tuttorosso has teaming up with Ali Maffucci of Inspiralized to host a “Inspiralize the Spring” Facebook promotion.

The Facebook promotion will run from March 25 – April 15, and gives fans a chance to win weekly prizes. The prizes include Spiralizers (20/week), Inspiralized Book (5/week) and Aprons (250/week). There is also a grand prize package of a Spiralizer, Inspiralized Book, Apron, Picnic Basket and Kitchen Gadgets. Just visit the Tuttorosso Tomato Facebook Page to enter.


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