Greet fall with 3 hearty pastas

Shea Gallante, the executive chef and co-owner of New York City restaurant Ciano, shows you how to celebrate the cooler autumn weather with a warm pasta dish. Here, he makes pappardelle with white Bolognese, sage and pecorino, orecchiette with roasted pumpkin and rosemary brown butter, and baked strozzapreti with ricotta, escarole and more.

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Orecchiette with roasted pumpkin, amoretti and rosemary brown butter

Courtesy of Shea Gallante

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Pappardelle with white Bolognese, sage and pecorino

Courtesy of Shea Gallante

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Baked strozzapreti with ricotta, escarole, pancetta and butternut squash

Courtesy of Shea Gallante