Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping
F&W's Kay Chun tops pasta with a very fast and delicious combination of pork sausage, brussels sprouts and crispy breadcrumbs.
GO TO RECIPE
Golden Macaroni and Cheese with Butternut Squash Puree
The neck of the butternut squash is easy to peel and cube, making it perfect for dishes easy pasta dishes. This recipe is a great way to use up that pesky bottom half, as here the halved squash is simply baked until soft, and then the flesh is scooped out.
GO TO RECIPE
Rigatoni with Veal Bolognese and Butternut Squash
Andrew Zimmern makes his velvety pasta sauce--a classic Italian combination of sweet squash and veal--even more luscious with a touch of cream.
GO TO RECIPE
Cheesy Baked Pasta with Sweet Potatoes and Radicchio
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.
GO TO RECIPE
Butternut Squash Lasagna
Roasting the butternut squash makes for a tender and creamy sauce.
GO TO RECIPE
Spicy Cheddar and Pumpkin Orzo with Arugula
Orzo plays a very comforting role in this dish, soaking up a savory pumpkin and spicy cheddar cheese sauce. Tossing in fresh peppery greens to this just before serving adds a pop of color and great texture to this warm pasta salad.
GO TO RECIPE
Tagliatelle with Fennel in White Wine-Pumpkin Sauce
This pasta is comforting but light, adding a fresh squeeze of lemon juice in at the end complements the fennel well and gives a slightly sharp taste to the creaminess of the sauce.
GO TO RECIPE
Tortellini with Garlic Sage Butter Sauce
Leaves of fresh sage sautéed in golden-brown butter form a classic Italian pasta sauce. Our version uses ground sage, and 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, but you can also use fewer cloves if you prefer.
GO TO RECIPE
Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts
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 this hearty pasta.
GO TO RECIPE
Pumpkin Lasagna with Ricotta and Swiss Chard
This super-creamy lasagna is perfect for a vegetarian main course. What makes it especially unusual is that it's made without tomato sauce.
GO TO RECIPE
Cavatelli with Spicy Winter Squash
"This pasta," Mario Batali says, "always propels me into fall." You can substitute pumpkin or hubbard squash—whichever looks more beautiful at your market—for the butternut. "Cook the squash until it's soft but not falling apart—you don't want al dente squash, but you don't want mush either," Batali says.
GO TO RECIPE
Bucatini with Cauliflower and Brussels Sprouts
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 bread crumb topping.
GO TO RECIPE
Winter Squash Gnocchi with Brown Butter and Sage
"My carbo-meter goes 'ding' every time the weather turns cool. If you can relate to this at all, I suggest you make this recipe right away. There is no better autumnal treat than this amazingly insane gnocchi classic. I dare you to eat just one bowl. I started making a lot of gnocchi about 26 years ago at a restaurant called A La Colonna, which a man named John Schumacher owned in NYC. I worked there one summer and got schooled on the gnocchi and risotto stations. This classic northern-Italian combo of sage-Parmesan-gnocchi-brown-butter is one of my top five desert-island dishes." —Andrew Zimmern
GO TO RECIPE
Butternut Squash Risotto with Shrimp
Roasted butternut squash gets incorporated into decadent risotto, then topped with juicy shrimp in this fantastic dish.
GO TO RECIPE
Farfalle with Spicy Sausage and Butternut Squash
Sweet squash is the perfect counterpoint to spicy sausage in this warming winter pasta.
GO TO RECIPE
Cheesy Mixed Pasta Casserole with Mushrooms
F&W's Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.
GO TO RECIPE
Mushroom Risotto
Chef Dave Beran adds a little whipped cream to this earthy mushroom risotto, which improbably makes the dish a little lighter tasting. The ultimate wine pairing: an earthy Barbaresco.
GO TO RECIPE
Pasta with Pancetta, Shallots and Sage
La matricia, Salvatore Denaro claims, 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.
GO TO RECIPE
