\n<\/p>\n
The moment fall is declared, I immediately begin to crave pasta\u2014and only pasta\u2014for every meal. There’s something about the holy union of carbohydrates, creamy sauces, and earthy autumnal vegetables (hey squash<\/a>, hello mushrooms<\/a>, good to see you cauliflower<\/a>) interspersed with zingy cheese and sausage<\/a> and subtle threads of nutmeg<\/a> that make autumn the ideal season for pasta consumption.<\/p>\n Fall pasta dishes are just cozy<\/em>, which I know is a much-overused term, but if the word cozy were ever to be manifested as a pasta, it would for sure be a cool-weather one, full of bubbly cheeses<\/a> and vegetables<\/a> and a few woody herbs<\/a>. Possibly a brassica or two<\/a>. No matter what they contain, fall pasta dishes must be warm, they must be hearty, and, above all, they must be deeply satisfying.<\/p>\n Here are 32 of our best fall pasta<\/a> recipes that check all of those boxes.<\/p>\n We love an herby, cheesy pasta pileup\u2014especially when a few classic fall flavors, like sweet potato and sage, come into the mix.<\/p>\n Nduja\u2014a spreadable fermented sausage with a nice hit of spice\u2014takes center stage in this bitter green pasta that doesn’t need much in the way of ingredients (since the nduja brings a bunch of flavor all on its own).<\/p>\n This extra-easy mushroom pasta checks all the boxes for creaminess, coziness, and speed, making it perfect for any night of the week.<\/p>\n More ways to eat mushrooms with pasta? Right this way, please. This one’s nice and zippy, thanks to garlic, chile, fresh parsley, and lemon juice.<\/p>\n Bread crumbs and pepitas team up here for a one-two punch of crunchy goodness, while the pancetta brings a nice hit of fatty-smoky flavor.<\/p>\n If you’ve never cooked with chicken livers before, consider this hearty ragu a very tasty reason to introduce it to your kitchen (you won’t be sorry!). The recipe makes a surplus of sauce, which freezes beautifully for next week’s (or month’s) dinner.<\/p>\n No tomato sauce needed here\u2014this lasagna calls on a luscious b\u00e9chamel sauce thickened with pumpkin puree (so fall!) for ultimate comfort.<\/p>\n Made from a batter of eggs, flour, and milk, sp\u00e4tzle is a German pasta that’s kind of like a cross between a dumpling and noodle. Here, it’s bathed in an earthy sage butter and topped with toasty hazelnuts and parmesan, aka pasta heaven.<\/p>\n This won’t be the last pasta on this list with butternut squash (or sage, for that matter), and that’s because it’s just too darn good with a bit of cream and grated cheese.<\/p>\n Hello, butternut squash! We couldn’t be happier to see you again, this time with a few new pals\u2014hey there, orecchiette, red onion, and goat cheese.<\/p>\n Kale steps in for basil in this riff on pesto that delivers a bit more zing than the traditional version\u2014thanks to the addition of crushed red pepper flakes, Dijon, and white vinegar.<\/p>\n This beloved braised onion sauce takes hours (yes, seriously) to finish, but the time spent is oh-so worth it. You’ll know what we’re talking about when you taste that ethereal sauce\u2014in its jammy, syrupy, buttery wonder\u2014for yourself.<\/p>\n A soul-warming soup for those especially brisk fall days, when you can start to feel that winter is just around the corner.<\/p>\n We love just about anything covered in a thick blanket of bubbly-melty mozzarella cheese, but this baked gnudi (which feel extra light and fluff thanks to ricotta) doused in a rich vodka sauce is one of our favorites.<\/p>\n This dreamy pasta al forno from our co-founder Merrill Stubbs is one of our most treasured fall recipes. One reviewer wrote, “This is truly outstanding,” and even shared a hot tip: “I used pumpkin for the pureed part and butternut squash for the chunks and it was delicious.”<\/p>\n Another way to al forno, because well, why the heck not? This one’s perfect for the last week or two of September when it’s time to officially say farewell to summer.<\/p>\n Since this rigatoni bake has a pretty short ingredients list, each one feels especially important. You could use plain mozzarella here, but the smoked variety gives the whole dish an extra layer of complexity (and feels nice and cozy for fall).<\/p>\n If you want to take a break from heavy cream\u2013filled pastas, this umami-packed number (thanks, anchovies) is a great option. Plus, it’s still pretty creamy from the slow-cooked cauliflower.<\/p>\n This bucatini with slow-simmered pork ragu just might be the best thing you eat this fall\u2014or year. It did take home the title for our The Best Thing You Ate This Year recipe contest, after all.<\/p>\n With tender filet mignon and homemade ricotta gnocchi, this pasta is perfect for a special-occasion meal.<\/p>\n One tip to keep in mind when making this buckwheat pasta, from recipe developer Josh Cohen: “Buy the good provolone. Don\u2019t buy the pre-sliced stuff. Get the aged, sharp provolone, and tell your local retailer not to slice it thin on the deli slicer.” It’ll make a world of difference.<\/p>\n Who could say no to Brussels sprouts when they’re dressed up in brown butter, lemon zest, black sesame seeds, and red pepper flakes? Not even the pickiest eater could turn up their nose at this pasta.<\/p>\n An autumnal riff on Martha Stewart’s classic recipe<\/a>, this mac and cheese proves once and for all that butternut squash and bacon really are a match made in heaven.<\/p>\n This autumn-ready pasta is a mix between a beloved Marcella Hazan recipe<\/a>, a stovetop mac and cheese, and a baked pasta\u2014how could it not<\/em> be good?<\/p>\n1. Sweet Potato, Goat Cheese & Sage Pasta Pile-Up<\/h3>\n
2. Pasta with Nduja & Bitter Greens<\/h3>\n
3. Creamy Mushroom Pasta<\/h3>\n
4. Mushroom Stuffed Giant Shell Pasta<\/h3>\n
5. Orecchiette with Cauliflower, Breadcrumbs, Pancetta & Pepitas<\/h3>\n
6. Jen\u2019s \u201cImproved\u201d Chicken Liver Ragu<\/h3>\n
7. Kale & Italian Sausage Lasagna with Pumpkin B\u00e9chamel<\/h3>\n
8. Sp\u00e4tzle with Sage Butter, Parmesan & Toasted Hazelnuts<\/h3>\n
9. Baked Penne with Butternut-Sage Sauce<\/h3>\n
10. Orecchiette with Roasted Butternut Squash, Kale & Caramelized Red Onion<\/h3>\n
11. Kale Pesto Orecchiette<\/h3>\n
12. Braised Onion Sauce<\/h3>\n
13. Pasta & Bean Soup with Kale, Revisited<\/h3>\n
14. Baked Ricotta Gnudi with Vodka Sauce<\/h3>\n
15. Pasta Al Forno with Pumpkin & Pancetta<\/h3>\n
16. Al Forno’s Penne With Tomato, Cream & 5 Cheeses<\/h3>\n
17. Mezzi Rigatoni with Broccoli Pesto & Smoked Mozzarella<\/h3>\n
18. Pasta with Slow-Cooked Cauliflower, Anchovies & Garlic<\/h3>\n
19. Bucatini Pasta with Pork Ragu<\/h3>\n
20. Pepper-Crusted Filets with Ricotta Gnocchi, Shiitakes & Brown Butter-Sage Sauce<\/h3>\n
21. Buckwheat Pasta with Charred Cabbage, Speck & Provolone<\/h3>\n
22. Pasta with Brown Butter & Brussels Sprouts<\/h3>\n
23. Fall Mac & Cheese With Butternut Squash & Bacon<\/h3>\n
24. Creamy Sausage Pasta With Cabbage<\/h3>\n
25. Instant Pot Beef Bourguignon<\/h3>\n