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Cucina Antica Tuscany Pumpkin Pasta Sauce

Cucina Antica Tuscany PumpkinAt Whole Foods Market®, we love sharing good food and drink. Whether it’s peak-of-the-season fruit, a team member creation from our bakery, or a new grocery discovery, we love celebrating great flavors and products. But we don’t just want to tell you about it; we want you to enjoy it too, which is why we’re giving it away! Read on to find out how you could win some free stuff. UPDATE: Thanks to everyone who entered! Congratulations to our randomly chosen winner, David from Brooklyn!                                                        

All around the country, people are welcoming a fall favorite: pumpkin. Whether beautifully displayed in the produce department, artfully carved on doorsteps, or pureed and baked into pies and cakes, this beloved gourd can be found just about everywhere. But, one place you might not expect to find our sweet and creamy orange friend is in pasta sauce. That’s where Cucina Antica Tuscany Pumpkin Pasta Sauce comes in.

Inspired by Italy’s rustic harvest, Chef Neil Fusco has created a unique sauce made with peak-harvested pumpkin, flavorful San Marzano tomatoes, and an aromatic combination of garlic, rosemary and sage, all simmered with a touch of cream and perfected in small batches.

This soul-warming sauce is robust enough to toss with cheese ravioli but light enough to drizzle over sautéed vegetables. Want to pull together an easy vegetarian dinner? Just serve Cucina Antica Tuscany Pumpkin Pasta Sauce with you favorite whole wheat pasta and pair with our Green Salad with Beets and Warm Walnut-Crusted Chèvre for a complete fall meal.

The possibilities are endless with a sauce as savory and versatile as this. Want to get your hands on some of this perfect fall pantry staple?

Tell us all about your favorite non-traditional pasta sauce in the comments below by Friday, November 14. We’ll pick one random winner to receive a case of Cucina Antica Tuscany Pumpkin Pasta Sauce.

The fine print: No purchase necessary. Promotion ends November 14, 2012, 11:59 PM CDT. Must be a legal resident of the US or Canada (except in Quebec, where it is void) age 18 or older to participate. Taxes on prize, if applicable, are the responsibility of the winner. Employees of Whole Foods Market, Inc., are not eligible. Void where prohibited.

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623 comments

Comments

K. Phillips says …

sun dried tomato

kathleen says …

Would love to try this!!

Wilmaliz says …

Extra Virgin Olive Oil and Garlic Salt with Parsley.

Lynn says …

Did I hear Pumpkin here? Clearly this is going to become my new fav without a doub!

Jessica says …

Roasted beets and tomatoes with balsamic vinegar. Puree it with Chevre and a little cream. Ridiculously healthy and delicious. And turns the penne (or whatever pasta you choose) a brilliant color.

Shannon Bennett says …

Cauliflower cooked & pureed with herbs and chicken stock (then topped with cheese) is yummy & delicious while sneaking veggies in the dish for my kids!

amy mayer says …

hmmmmmm brown butter and crispy sage!

Ashlei Christian says …

Following one of the Pioneer Woman's recipes I made a mustard-cream sauce for some pasta and chicken and it was so good, and now a favorite more than traditional sauces.

Pat says …

I mix together my favorite two sauces marinara and pesto. It's tasty!

Veronica says …

I love love love making pesto sauce by blending avocado with garlic, parsley, and hemp seeds! Such a flavorful, earthy, nutty combo filled with healthy fats and vitamins!

Staci says …

I have made a creamy garlic avocado sauce for pasta that was quite delicious.

Lauren says …

I looove butternut squash sauces, especially when there's a bit of honey and sugar to make it sweet. Yum!

Shelby says …

I love a sauce made from eggplant! Chunky or pureed eggplant.

Tiffany says …

My favorite is creamy kabocha squash sauce (kabocha squash is a japanese pumpkin). First, saute onions and garlic in butter. Add homemade pureed kabocha squash and chicken stock. Season with salt and pepper. Reduce heat to med-low and simmer for at least 10 minutes uncovered. Once simmered, reduce the heat even further and add heavy cream. Stir well and heat for a few minutes. Then, add in grated parmesan cheese and stir. But cheese is optional. I've also experiment with this sauce before. Adding grated ginger in along with the onions and garlic. Also, using coconut milk or coconut cream instead of heavy cream. It might sound weird but it's really good!

Chris says …

a wonderful non traditional pasta sauce for me is extra virgin olive oil, cut up green olives and anchovies and fresh squeezed lemon juice with crushed garlic - serve over handmade linguine as a side with grilled swordfish steaks.

Eoin McGinty says …

My favorite non-traditional sauce is 1 can of cream of mushroom soup, plus some broth, 1 can of green chillies and shredded chicken. Can put this over pasta, rice, or corn tortillas...so yummy!

bre stikkelman says …

A real amazing pasta sauce I had was a pink vodka sauce. It was so good and I used it one homemade grassfed beef meatballs. SO GOOD!

Kristin S. says …

This one is my favorite non-traditional sauce! The Cucina Antica Pumpkin sauce was so good my local store sold out and I was anxiously awaiting the next shipment.

Chelsea says …

Shredded apple tomato sauce

Heather Pharo says …

I love Francis Lam's recipe for pasta sauce made of mashed eggplant:

Pat Peditto says …

I love arugla, red pepper flakes, garlic, sage, and of course good olive oil. Yummy!

Jessica says …

Red curry & coconut milk!

Sarah A. says …

I love any pasta sauce that is more exciting….I often mix pesto with a clam sauce to create a zesty new flavor!

Sharon Videki says …

My favorite is a pumpkin alfredo sauce.

Amy says …

My favorite non-traditional pasta sauce is the one I made recently with pumpkin puree--I sauteed onions, cooked the pumpkin puree with organic chicken broth, and then added thyme. Delicious!

Laura says …

Cheese sauce on fried pasta (Italian nachos!)

Deborah Simmons says …

The best pasta sauce I ever had was in MIlan, Italy. It was a creamy walnut sauce that almost made me moan. The creamy texture and the unexpected delight from the walnuts comes to mind even now, six years ago. Mmm, mmm, mmm.

melissa @ mouthwatering morsel says …

Basil pesto count??? Use it on everything!

Elena V says …

It will sound really strange! Peanut butter, Sriracha Rooster sauce, sauteed onions, soy sauce and freshly minced garlic. Kind of like Pad Thai but not quite.

Carolsue says …

My daughter made this over fettuccine once: Dark Chocolate, sugar, walnuts, honey, cinnamon, nutmeg and 3 TB of rum. Very good, actually.

Dana says …

My favorite innovative pasta sauce is a peanut sauce concoction. I mix a soy sauce with chunky peanut butter . . . blend the two until smooth and have my own pad thai sauce. It is quick, easy, and tastes great (especially when you use the chunky peanut butter to add a crunch)! You can also add supplementary spices and additives like chili pepper and minced garlic if you want to add some complexity.

Amy says …

Sage brown butter sauce but I think this pumpkin one sounds much better!

Joanna Tousley-Escalante says …

I live with a little boy who does not like to eat/chew meats, but he loves pasta and noodles in all forms. We now make his pasta sauces with beets - which oddly enough he does like! We then mix in some cooked quinua to give him the missing protein and end up with a tasty pasta dish that he loves. The combination of tomatoes and beets is very good, and the nutritional value is high for this young man who is growing like a weed.

carroyo says …

My kids love my honey mustard pasta salad. They asked for it all summer.

Janet Malone says …

My favorite non traditional sauce is to make one fresh and kind of unconstructed, starting with raw tomatoes and garlic and throw in whatever else moves me and is around. Zucchini, basil, green pepper are often in the mix but I also like to use black beans and corn with a little cilantro; or I love to throw in some ground chuck and make it hot and spicy. Or creamy and cheesy. The pumpkin sauce sounds fabulous!

Sarah Royse says …

I love brown butter and sage on my pasta. I takes a little time to make it, but it is worth the wait!!

John P Young says …

love vodka infused sauces. So good just tossed on whole wheat pasta with a big leafy spinach salad, yum yum,like to put sesame seed oil on pasta.

Bethany says …

I love an avocado pasta sauce as a creamy replacement for traditional alfredo!

Margie Kozich says …

My favorite non-traditional pasta sauce is actually pesto sauce.

Heather Hammack says …

I recently found myself with fresh cilantro and fresh mint in my refrigerator that needed to be eaten lest it go bad. I through it in the food processor and turned it into a pesto with avocado oil, garlic, sunflower seeds (in lieu of pine nuts) and salt and pepper. The result? FABULOUS!!! I tossed it with garden vegatable fettucini and enjoyed every bite. I used it as a side dish to curried chicken with a coconut milk based sauce. It was to die for.

Lynn Solis says …

Whole wheat pasta with a drizzle of real butter

D. Watson says …

WALNUT SAUCE IS THE BEST!!! :) I make mine with ghee, walnuts, garlic, rosemary, parsley, chicken stock, a dash of parmesan cheese, and (the secret ingredient)...organic instant mashed potato flakes to thicken. Oh Yeah!

Susan Geist says …

I had no idea this stuff even existed, even if I dont win the case I am still going to look for it at WF.

Susan Geist says …

I had no idea this stuff even existed, even if I dont win the case I am still going to look for it at WF.

Amanda C. says …

I love pesto as sauce...but instead of the standard basil, I actually make THAI basil pesto. The extra intense flavor, which has a hint of mint already, really amps up the pesto flavor.

dan dischinger says …

cheese sauce

lynne dischinger says …

veggie sauce

Lindsay Parkerson says …

I love vodka pasta sauce, but I think I will love this pumpkin pasta sauce because I love everything pumpkin and I love Whole Foods products the most!

Gloria says …

My fav nontrad sauce is made of pureed raw spinach, zucchini, tomato, garlic and onion with italian seasoning and goat cheese.

Ericka P says …

Fresh herbs with some olive oil - simple yet really tasty with a blend of pasta and seasonal veggies!

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