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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

anna says …

Sometimes I just put EVOO and a little parmesan and/or tomatoes on top of pasta. It's yummy and less messy than tomato sauce.

christa says …

Eggplant!

David Birney says …

I'm not sure if Pesto counts as nontraditional, so I will go with my other number one pick of Peanut Sauce, It is great on Pasta, chicken, Tofu, Veggies, just about everything. YUMMY.

gary furrow says …

It sounds good and I would like to try it.

Janine says …

Olive oil, garlic, and red pepper flakes is a great pasta topping/sauce--it's traditionally Italian, but not the standard red sauce that is most common in the US!

RandyS says …

OMG, as they say! I can't imagine how good this will be. If I don't win a case I may have to buy one.

RandyS says …

OMG, as they say! I can't imagine how good this will be. If I don't win a case I may have to buy one.

Maryann says …

I would say a tahini based sauce similar to pumpkin hummus

Debi Rivier-Harris says …

Our recent favorite non-traditional pasta sauce is one that uses our fresh from the farm butternut squash. Our eldest daughter dislikes "red sauce" and grooves to a less acidic butternut sauce. Our 3 other kids like a mix of both on their plate! (Red tomatoes with butternut squash.) I am eager to try the Tuscany Pumpkin Pasta Sauce with our gluten free quinoa pasta!

Julie says …

Goat cheese makes a good, creamy, easy sauce when mixed with a little pasta cooking water.

Nicole Gould says …

My favorite non-traditional pasta sauce may seem a little nutty - I make a fig, walnut, and proscuitto cream sauce and serve it over whole wheat penne or rigatoni. It is to die for!

JohnZ says …

Almost anything loaded with garlic. And I do mean loaded. Just give me garlic on my pasta.... and I'll be very happy.

Kimberli says …

Well here's my favorite sauce. I roast a bunch of vegetables. Orange or Red Peppers, Eggplant, Onions, Garlic, Zucchini, Carrot, then maybe add in some spinach, to a jar of homemade, canned tomatoes from the garden, or a big can of crushed tomatoes that I have in the pantry or just canned tomato sauce, add some Italian seasoning and it makes the best tasting sauce you ever had. All the different veggies makes a wonderful flavor combination and OH SO HEALTHY!

Scott says …

A favorite sauce of my daughters is a butter sage sauce poured over fresh squash gnocchi.

Donna says …

What favorite non-traditional pasta sauce is made with whatever is in the garden (or frozen from the garden's bounty). Sometimes I start by roasting the veggies, other times by experimenting with different herb pestos. I love to use fall flavors - squashes, leeks, etc. - so I know I'd love the pumpkin pasta sauce!

AmyK says …

My fave go-to non traditional sauce is a creamy roasted red pepper sauce. Would love to see a case of this in my pantry though! I tried this at a store tasting recently and it's fantastic!

Helen says …

Olive oil, garlic and fresh parmigiano-reggiano...

Pam says …

Hmm, favorite non-traditional would have to be a "no sauce." That's where I just chop up fresh tomatoes, add a bit of olive oil, sea salt, pepper and fresh basil to pasta!

Margie says …

I was sick most of the month of October. My husband went to WF to get me some soup and saw this product. Since I love pumpkin he picked it up thinking it was a soup. He was surprised to find out it was a sauce. We haven't used it as a sauce yet, but as a soup, it was fantastic. Particularly to someone who needed something with lots of flavor to spice up being sick.

Sean says …

This sounds yummy! Can't wait to try it!

Steph says …

I love a garlic scape pesto in the spring...but I'm thinking that this sauce could be a new favorite. Topper for a pizza with sliced leeks & carmelized onions?

Karen says …

I love lemon, olive oil and freshly grated parmesan chees on pasta......sometimes I will add black olives...great favor.

Deepak Shadrach says …

Coconut milk based sauce: I like to create a base of tomatoes, onions, chillies and then use coconut milk to the base. When reduced this makes a great topping for the pasta.

SaLLy says …

I want recipes for everyone's delicious-sounding sauces! My traditional sauce has lots of veggies, tomatoes and red wine. My non-traditional sauce has artichokes and crushed red peppers. This pumpkin sauce I am going to try with mushroom ravioli!

Michelle Ellashek says …

My favorite topping is fresh sage and butter. When I put it on butternut squash ravioli it is fantastic.

Eunice says …

I would like to make this one my non-traditional pasta sauce after I try it and if I like it.

Teresa Bradley says …

I like adding something new to my pasta sauce so that it isn't so mundane: sometimes, it'll be capers and olives; another time, marinated artichoke hearts with soprasatta; I think pumpkin would lend not only a unique flavor but also provide a heartier sauce.

Mary says …

My favorite non traditional sauce is one with truffle oil.

Liz S says …

My favorite "off the beaten path" pasta sauce is a lemon aioli mixed with capers and fresh asparagus!

Francine Farmer says …

My favorite non-traditional pasta dish was actually made for me at a Whole Foods class and we loved it so much that we went home and made it ourselves! It combined orange, nut butter, and tamari. It was served over soba noodles - I'm getting hungry thinking about it!

Jennifer says …

I never get tired of chopped Roma tomatoes, very good Kalamata olives, liberal chopped parsley, and small-cubed feta cheese over angel hair pasta, cooked precisely al dente. Adjust proportions to your taste. It is so refreshing!

Heather Dean says …

Browned butter and crispy sage leaves

Sarah Leslie says …

I love vodka sauce - yum!

LeeAnn says …

a peanut coconut sauce with pasta and veggies.

Kristen says …

arugula pesto!

christina orso says …

My favorite non traditional sauce is a sweet potato cream sauce. Delish!

Lucy says …

I make a very good sauce with sauteed onions in olive oil and then add zucchini till it is cooked thru. I add some chicken stock and a little dry white wine salt and red hot pepper flakes. Toss to serve with grated parmigiana reggiano.Very delicious and satisfying!!

Janine says …

We tried pistachio pesto this summer and it is our new favorite.

Dale Falini says …

I don't know how non-traditional this pasta sauce is - but I call it "Whatever the Mood Calls For Sauce". I like to start with fresh or canned diced tomatoes, add olive oil, and tomato paste and then any veggies I have on hand or am in the mood for (carrots, roasted peppers or tomatoes, broccoli, garlic, spinach, celery, etc) . It's a salad and pasta all in one.

Brian Wiens says …

Leftover shell pasta tossed with leftover lentil soup makes a simple, complete protein vegan meal.

melissa grassmick says …

My favorite is brown butter sauce with parm...not too exciting but yummy!

ZeeZee says …

My favorite non-traditional sauce is what I call refrigerator pesto. I use up leftover kale or spinach and herbs to make a pesto and toss it with hot pasta.

ZeeZee says …

My favorite non-traditional sauce is what I call refrigerator pesto. I use up leftover kale or spinach and herbs to make a pesto and toss it with hot pasta.

Inara Cedrins says …

The nontraditional ingredient I was taught to add years ago by a superb cook I was fortunate to know is grape jelly. Goes great in any tomato sauce - makes it velvety.

anne says …

Arugula pesto and basil pasta sauce. My favorite and tasty.

Gayle R Banks says …

My sons girlfriend is pumpkin everything, I would love to win this to give to her as a gift.

Carla says …

I didn't realize until now how traditional (read comfort food) I was when it came to a pasta sauce. Breaking out of the mold would be a welcomed experience. There appears to be a Party on the horizon before the holidays !!!! Thanks

FRANCES RYAN says …

I HAVE USED SEVERAL RECIPIES FOR MY PASTA SAUCE (GRAVY). ONE OF THE SIMPLIST IS AS FOLLOWS: IN A SMALL POT, PUT 1/2 CUP OF HALF & HALF (OR LIGHT CREAM), BRING TO LOW BOIL, AD PIECES OF DIFFERENT CHEESES, AND SPRINKLE PARSELY (OR BASIL), STIRRING UNTIL CHEESE MELTS INTO THE SAUCE. POUR OVER ANY PASTA AND SPRINKLE WITH PARMAGIAN CHEESE TO TASTE. YOU CAN ADD OTHER SEASONINGS TO TASTE.

Molly says …

roasted red pepper, eggplant, and garlic (pureed after roasting with olive oil, salt, pepper, and whatever other spices sound good.)

Robbie says …

Our favorite nontraditional pasta sauce is a spicy peanut sauce that I make from scratch and toss with gluten-free brown rice fettucini or spaghetti noodles.

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