Creamy pumpkin, buttery squash, and hearty sausage are some of our favorite fall ingredients to enrich pasta. Make the most of autumnal flavors all season long with this collection of our best fall pasta recipes. We have plenty of options that are perfect for weeknights, like Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts or Spaghetti with Clams and Braised Greens. For fancier fall affairs, try a decadent 24-layer wild mushroom lasagna or homemade squash gnocchi with sage-butter sauce. Take your pick and prepare to delight everyone at the table.
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Lasagna with Mushroom Ragù and Prosciutto Cotto
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This 24-layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused bechamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta.
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Ossola-Style Gnocchi with Sage-Butter Sauce
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Recipe developer Meryl Feinstein's Ossola-style gnocchi are hearty cold-weather dumplings from the Ossola Valley in northern Piedmont, only a few miles from the Swiss border. In addition to potatoes, these gnocchi include winter squash, chestnut flour, and nutmeg.
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Butternut Squash Tortelli
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Butternut squash, roasted until tender and golden brown, offers a sweet and earthy balance to the creamy butter sauce draping the pasta. Crushed amaretti cookies add a welcome almond flavor and a lightly crunchy texture to the creamy filling.
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One-Pot White Wine Pasta with Mushrooms and Leeks
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This creamy, savory one-pot pasta dish comes together without the need to boil the pasta separately. Savory sautéed mushrooms and gently sweet leeks combine with cream, lemon, and white wine to create a rich sauce.
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Turkey and Butternut Squash Lasagna with Crispy Sage
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Each layer of this next-level lasagna leans on Thanksgiving leftovers in a smart way to bring big flavor to the table. Leftover sautéed mushrooms jazz up the creamy bechamel, while mashed butternut squash provides a smooth contrast to the hearty turkey filling flavored with leftover gravy and Parmesan, and pan-fried sage leaves add an elegant twist.
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Pasta with Pumpkin Brown Butter Sauce
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A classic browned butter and sage sauce gets a boost of fall flavor from pumpkin butter. Be generous with the Parmigiano-Reggiano; its salty, savory bite adds the perfect hit of umami flavor to this decadent pasta dish.
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Bucatini with Cauliflower and Brussels Sprouts
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Chef Marc Vetri sautés cauliflower and brussels sprouts with onion, garlic, anchovies, and herbs until they're charred and flavorful, then tosses them with long, thick strands of bucatini. The best part: the crispy breadcrumb topping.
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Pasta with Guanciale, Radicchio, and Ricotta
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To make this rich pasta, chef Nancy Silverton sautés guanciale (cured pork jowl) and then cooks the radicchio and red onions in the rendered fat. She likes to use a little-known pasta called calamarata — which looks like thick squid rings — to catch the sauce, but any wide, tubular pasta is great.
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Spaghetti with Clams and Braised Greens
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To give spaghetti with fresh clam sauce more flavor, chef Ashley Christensen purees sweet roasted bell peppers into the spicy, briny broth. Adding a hefty load of Swiss chard helps to amp up the flavor, creating a fabulously satisfying one-dish wonder. In 2018, Food & Wine named this recipe one of our 40 best.
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Spaghetti Pie with Wild Mushrooms and Spinach
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Gail Simmons has prepared multiple flavor variations of spaghetti pie, and it always makes her guests extremely happy. This version, perfect for fall gatherings, incorporates plenty of wild mushrooms, spinach, and herbs. Add a spoonful of chopped oil-packed black truffles, if desired, as Gail sometimes does.
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Pumpkin Lasagna with Ricotta and Swiss Chard
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This super-creamy lasagna is perfect for a vegetarian main course. What makes it especially unusual is that it's prepared without tomato sauce.
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Golden Macaroni and Cheese with Butternut Squash Puree
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The neck of the butternut squash is easy to peel and cube, making it perfect for easy pasta dishes. This recipe is a great way to use up that pesky bottom half as well — the halved squash is simply baked until soft, and then the flesh is scooped out and mashed so it can be used in the sauce.
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Rigatoni with Veal Bolognese and Butternut Squash
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Chef Andrew Zimmern makes his velvety pasta sauce — a classic Italian combination of sweet squash and veal — even more luscious with a touch of cream.
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Cheesy Baked Pasta with Sweet Potatoes and Radicchio
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This indulgent recipe, adapted from star chef Suzanne Goin's 2013 A.O.C. Cookbook, combines thick, tubular torchio pasta with a cheesy sauce, sweet potato chunks, radicchio slices, pecans, and even more cheese.
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Spicy Cheddar and Pumpkin Orzo with Arugula
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Orzo plays a very comforting role in this dish, soaking up a savory pumpkin and spicy cheddar cheese sauce. Tossing in fresh peppery greens just before serving adds a pop of color and great texture.
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Tortellini with Garlic Sage Butter Sauce
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Leaves of fresh sage sautéed in golden brown butter form a classic Italian pasta sauce. Our version uses ground sage, so you can make it any time of the year. We've added a generous amount of garlic, too. Slowly cooking it in the butter mellows its pungency, and you can use fewer cloves if you prefer.
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Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts
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This rich, earthy dish featuring canned pumpkin puree was inspired by stovetop mac and cheese. The hazelnut and chive garnishes lend an elegant touch to the hearty pasta.
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Pasta with Pancetta, Shallots, and Sage
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La matricia, chef Salvatore Denaro says, is Tuscan for "paunch" or "belly" — pancetta, in short, which plays an important role in this pasta sauce. Not to be confused with pasta all'amatriciana, a tomato and guanciale dish from the region of Lazio. Denaro's creation, which he calls La Matricianina, is entirely original, made with plenty of shallots and sage. It's wonderful served over spaghetti, or better yet, over short, stubby rigatoni.
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Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping
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This quick pasta is topped with a delicious combination of pork sausage, brussels sprouts, and crispy breadcrumbs.
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Farfalle with Spicy Sausage and Butternut Squash
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Sweet squash is the perfect counterpoint to spicy sausage in this warming cool-weather pasta.
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