Fall Pasta Recipes

From rich sweet potato gnocchi with cream sauce to tagliatelle with a meaty duck ragù, we’ve rounded up our favorite fall pasta recipes. For a Domican twist, try making gnocchi with plantains and yucca and serving them with a rich short rib ragù.

We use a mustard brown butter to sauce our pappardelle with charred cauliflower and fried capers. Hearty kale pairs with sweet Italian sausage and penne is a pasta dish balanced with a lemon cream sauce and a touch of chile flake heat.

Tender baby kale gets tossed into our pappardelle with butternut squash and walnuts right at the end of preparation so as to just slightly wilt it. Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts Veal and Spinach Lasagna 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.

Get the method for Gluten-Free Sweet Potato Gnocchi with Gorgonzola Cream Sauce » Pasta with Cauliflower in a Spicy Pink Sauce 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 » Spinach Spätzli with Brown Butter, Crispy Speck. Pangrattato Near Italy’s border with Austria, the food takes on a distinctly Teutonic bent with spätzli, a close Italian cousin of German spätzle.

Get the method for Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato » Farro Gnocchi with Pork Ragù In this Umbrian ragù, fennel pollen adds a sweet aroma and a savor similar to that of the fennel-laced sausages found in Italian butcher shops. Get the method for Farro Gnocchi with Pork Ragù » Plantain Gnocchi with Short Rib Ragù Ripe plantains. 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 method for Plantain Gnocchi with Short Rib Ragù » Butternut Squash Ravioli with Oregano-Hazelnut Pesto Basil. Oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the method for Butternut Squash Ravioli with Oregano-Hazelnut Pesto » Pappardelle with Cauliflower. Mustard Brown Butter Pappardelle with Cauliflower and Mustard Brown Butter Gnocchi in Sagrantino Cream Sauce (Gnocchi al Sagrantino) A reduction of sagrantino wine, along with guanciale, flavors the sauce for this creamy gnocchi dish.

Get the method for Gnocchi in Sagrantino Cream Sauce (Gnocchi al Sagrantino) » Tagliatelle with Goose Ragu (Tagliatelle al Ragù d’Oca) This hearty goose ragù from Scacciadiavoli winery is flavored with fresh rosemary, sage, and a touch of dried chile. Rigatoni with Eggplant, Tomatoes, and Spicy Sausage For a riff on classic pasta alla norma , try adding spicy Italian sausage to pasta laden with eggplant and sweet tomatoes.

Get the method for Rigatoni with Eggplant, Tomatoes, and Spicy Sausage » Pappardelle with Butternut Squash, Walnuts, and Baby Kale 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 method for Pappardelle with Butternut Squash, Walnuts, and Baby Kale » Gemelli with Roasted Garlic and Cauliflower Cauliflower roasted until sweet with garlic and cumin gets tossed with toothsome gemelli pasta, golden raisins, and slivered almonds for crunch. Get the method for Gemelli with Roasted Garlic and Cauliflower » Kale and Sausage Penne with Lemon Cream Sauce This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.

Pappardelle with Duck Sugo Porcini mushrooms, white wine, and fresh herbs taste this satisfying pasta dish, which was adapted from Lidia Bastianich’s cookbook Lidia’s Italy (Knopf, 2007).