It’s National Pasta Day! In honor of everyone’s favorite comfort food, we’ve rounded up our favorite seasonal pasta dishes from farfalle to ravioli. Bon appetit!
 Pumpkin Ravioli with Sage ButterHere is the classic ravioli of the city of Ferrara, in Emilia-Romagna. It’s best served with a simple sauce of lightly browned butter and fresh sage, which heightens and contrasts with the sweetness of the pumpkin in the filling. |
 Spaghetti with Turkey MeatballsThis old-fashioned favorite of kids and adults alike gets a healthy makeover with the use of ground turkey rather than beef. Full of flavor from both fresh and dried herbs, it’s sure to become a family favorite. |
 Baked Rigatoni with Fennel, Sausage and PeperonataGolden brown and bubbling, this comforting dish is welcome at the table any time of year. Sweet Italian sausage, colorful bell peppers and fragrant fennel add heft to this baked pasta. |
 Spaghetti with Garlicky GreensThis tangle of noodles and garlic-laden ribbons of kale and chard is a delicious way to eat your greens. Our recipe calls for whole-wheat spaghetti, which makes it extra healthy. |
 Fettuccine with Wild MushroomsHere’s a wonderful way to enjoy wild mushrooms: sauté them with shallots and herbs, toss with tender pasta and crown the dish with Parmigiano-Reggiano cheese. |
 Agnolotti dal PlinThis dish is a great way to utilize meat trimmings from the previous night’s meal — that’s why Chef Thomas McNaughton keeps it on the menu at his restaurant Flour + Water throughout the year. His recipe uses equal amounts of pork, chicken and rabbit for depth of flavor. |
 Fresh Pappardelle with Sausage, Fennel and RicottaFresh pasta is well worth the extra effort. This recipe from Chef Ari Rosen of Scopa restaurant calls for tossing it with just a few simple ingredients — Italian sausage, ricotta cheese, and fresh fennel — for a special early fall dinner. |
 Whole-Wheat Spaghetti with Roasted Squash
Pleasantly firm to the bite, whole-wheat spaghetti combines beautifully with a sauce of caramelized onions. A new twist on this classic flavor match is this topping of roasted diced winter squash.
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 Pasta alla CarbonaraThis Roman pasta dish is made with just a few pantry staples — but when combined in a specific way, they achieve perfection. It’s a great weeknight dish when you’re craving something special. |
 Roasted Pork Tenderloin with PappardelleChicken stock and cream, seasoned with garlic and sage, form a savory sauce for this comforting pasta dish. Round out the meal with a simple green salad and country-style bread. |
 Whole-Wheat Penne with Spicy Roasted CauliflowerRoasting cauliflower caramelizes it and brings out its sweetness. Try it in this spicy, Sicilian-style recipe tossed with whole-wheat pasta, capers and fresh herbs topped with crisp bread crumbs and nutty Parmigiano-Reggiano cheese. |
 Pear & Pecorino Ravioli with WalnutsThe unlikely combination of grated pears and two types of cheeses forms the filling for this beautiful ravioli, which is topped with toasted walnuts for crunch. |
 Braised Chicken Pappardelle
Tender braised chicken tossed with a tarragon-cream sauce and ribbons of pappardelle makes for a delicious and decadent cool-weather meal. Lemon zest and fresh herbs add a welcome burst of flavor to the dish.
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 Butternut Squash Gnudi with Sage ButterThe Italian name for these light, fluffy dumplings translates to “nude” in English because they resemble the filling of ravioli without the pasta wrapper. Enjoy this dish on its own, or serve with roast chicken and an Italian red wine for a warming meal when the weather turns cold. |
 Pappardelle with Quick Bolognese Sauce
Peppery pancetta, robust Italian tomatoes and fresh thyme embellish this quick version of the traditionally long cooking sauce. Serve it over egg pappardelle or fettuccine, with a mixed greens salad alongside.
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See more fall pasta recipes here!
1 comment
We can’t have access to the receipts when we click on it.
Thanks.