Food Ingredients Pasta + Noodles 20 of Our Best Fall Pasta Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on June 30, 2023 Trending Videos Close this video player Photo: Photo by Victor Protasio / Food Styling by Micah Morton / Prop Styling by Missie Neville Crawford 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. 01 of 20 Lasagna with Mushroom Ragù and Prosciutto Cotto Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Christine Keely 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. Get the Recipe 02 of 20 Ossola-Style Gnocchi with Sage-Butter Sauce Photo by Victor Protasio / Food Styling by Micah Morton / Prop Styling by Missie Neville Crawford 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. Get the Recipe 03 of 20 Butternut Squash Tortelli Cedric Angeles 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. Get the Recipe 04 of 20 One-Pot White Wine Pasta with Mushrooms and Leeks Maxwell Cozzi 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. Get the Recipe 05 of 20 Turkey and Butternut Squash Lasagna with Crispy Sage Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen 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. Get the Recipe 06 of 20 Pasta with Pumpkin Brown Butter Sauce Abby Hocking 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. Get the Recipe 07 of 20 Bucatini with Cauliflower and Brussels Sprouts © John Kernick 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. Get the Recipe 08 of 20 Pasta with Guanciale, Radicchio, and Ricotta © John Kernick 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. Get the Recipe 09 of 20 Spaghetti with Clams and Braised Greens © Greg DuPree 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. Get the Recipe 10 of 20 Spaghetti Pie with Wild Mushrooms and Spinach John Kernick 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. Get the Recipe 11 of 20 Pumpkin Lasagna with Ricotta and Swiss Chard © Alexandra Rowley This super-creamy lasagna is perfect for a vegetarian main course. What makes it especially unusual is that it's prepared without tomato sauce. Get the Recipe 12 of 20 Golden Macaroni and Cheese with Butternut Squash Puree © Kate Winslow 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. Get the Recipe 13 of 20 Rigatoni with Veal Bolognese and Butternut Squash © Stephanie Meyer 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. Get the Recipe 14 of 20 Cheesy Baked Pasta with Sweet Potatoes and Radicchio © Peggy Wong 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. Get the Recipe 15 of 20 Spicy Cheddar and Pumpkin Orzo with Arugula © Sarah Bolla 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. Get the Recipe 16 of 20 Tortellini with Garlic Sage Butter Sauce © Melanie Acevedo 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. Get the Recipe 17 of 20 Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts © Alexandra Rowley 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. Get the Recipe 18 of 20 Pasta with Pancetta, Shallots, and Sage © Christopher Testani 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. Get the Recipe 19 of 20 Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping © John Kernick This quick pasta is topped with a delicious combination of pork sausage, brussels sprouts, and crispy breadcrumbs. Get the Recipe 20 of 20 Farfalle with Spicy Sausage and Butternut Squash © Tina Rupp Sweet squash is the perfect counterpoint to spicy sausage in this warming cool-weather pasta. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit