A big plate of pasta is incredibly satisfying on a chilly fall day. Moreover, pasta is a great way to use
seasonal autumn produce like Brussels sprouts and cauliflower. Here are some of our best pasta recipes for fall.
Lasagna is certainly hearty, but sometimes can be too heavy. Our veal and spinach lasagna is perfectly balanced—substantial enough to fill you up, but made with a light egg and tomato sauce rather than a heavy red sauce. Pillowy potato gnocchi are also fantastic this time of year: start with our guide to
making better gnocchi, then customize them with a rich ragù or a gorgonzola cream sauce.
Macaroni and cheese is the ultimate comfort food. There are all kinds of way to mix up the dish—try penne with Gruyère, Comté, fontina, and a panko-parmesan crust or macaroni au gratin made with classic elbow macaroni and flavored with clove, nutmeg, and bay leaves. For an ultra-creamy high-low macaroni we use a blend of four cheeses: sharp white cheddar, Gruyère, blue cheese, and—the secret ingredient—Velveeta (yup, you read that right).
From potato-and-cheese tortelli to sweet potato gnocchi, here are our best fall pasta recipes.
Potato and Cheese Tortelli with Porcini Mushrooms
This layerless lasagna recipe from Philadelphia chef Marc Vetri uses an egg-rich dough, but store-bought fresh pasta sheets can be substituted.
Chestnut Tortellini with Shallots and Sage Sauce
Mac and Cheese with Sausage and Apple Casserole
Spinach Balanzoni With Brown Butter and Sage
Tagliatelle with Black Truffle Cream Sauce
Unlike the heavy red-sauced lasagnas served in America, this Abruzzo-style version relies on an ethereal egg and tomato sauce that puffs when the lasagna is cooked, giving it a soufflé-like appearance.
Earthy sweet cauliflower adds body to this comforting pasta baked in a comforting, spicy tomato-cream sauce.
Get the recipe for Pasta with Cauliflower in a Spicy Pink Sauce »
These vibrant, mildly sweet gnocchi were developed by stylist Judy Haubert as a gluten-free option to accompany Portland chef Jenn Louis’ rich Gorgonzola cream sauce.
Get the recipe for Gluten-Free Sweet Potato Gnocchi with Gorgonzola Cream Sauce »
Lighter than the rich beef and pork ragùs of other Italian regions, this Abruzzo specialty features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness. It is typically served over spaghetti alla chitarra (pasta from Abruzzo that is shaped on a tool that resembles a guitar), though it makes a delicious sauce for almost any type of long noodle.
Get the recipe for Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù »
In this Umbrian ragù, fennel pollen adds a sweet aroma and a flavor similar to that of the fennel-laced sausages found in Italian butcher shops.
Get the recipe for Farro Gnocchi with Pork Ragù »
A mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, this pasta dish needs only a green salad on the side.
Get the recipe for Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts »
Chef Terrance Brennan of the Manhattan restaurant
Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko-Parmesan crust. Get the recipe for Artisanal Macaroni and Cheese »
Ripe plantains and yucca stand in for potatoes in this version of gnocchi from the Dominican Republic, which is served with short rib ragù. A long, slow braise with red wine, cayenne, and paprika results in tender, fall-off-the-bone morsels of meat; bolstered with cream, the rich sauce is then ladled over the slightly sweet, fluffy dumplings.
Get the recipe for Plantain Gnocchi with Short Rib Ragù »
For a riff on classic
pasta alla norma, try adding spicy Italian sausage to pasta laden with eggplant and sweet tomatoes. Get the recipe for Rigatoni with Eggplant, Tomatoes, and Spicy Sausage »
Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that perfectly captures fall’s best flavors.
Get the recipe for Pappardelle with Butternut Squash, Walnuts, and Baby Kale »
Cauliflower roasted until sweet with garlic and cumin gets tossed with toothsome gemelli pasta, golden raisins, and slivered almonds for crunch.
Get the recipe for Gemelli with Roasted Garlic and Cauliflower »
Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish.
Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »
The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock.
Get the recipe for Corzetti Pasta with Dried Mushroom Ragù »
A reduction of sagrantino wine, along with guanciale, flavors the sauce for this creamy gnocchi dish.
Get the recipe for Gnocchi in Sagrantino Cream Sauce (Gnocchi al Sagrantino) »
Nothing says love like homemade pasta. Lidia Bastianich’s recipe mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make a rich filling for ravioli.
The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, Comté, a French cheese with a complex, nutty flavor that melts beautifully.
Get the recipe for Macaroni au Gratin »
This ultra-creamy, decadent mac and cheese—with sharp white cheddar, Gruyère, blue cheese, and, yes, a touch of Velveeta—is one of the best we’ve ever tried.
Get the recipe for Four Cheese Mac and Cheese »
This sauce was given to us by author Marcella Hazan, who noted,”The veal is cooked separately and combined later with the peppers to preserve its juiciness.”
Get the recipe for Veal Pasta Sauce with Red, Green, and Yellow Peppers »
Traditional Roman spaghetti carbonara contains pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream.
Get the recipe for Spaghetti Carbonara »