Sara Jenkins

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.

This pasta sauce is thickened with pureed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

A thoroughly fall riff on an iconic food group: tomatoes out, shredded butternut squash in!

This ricotta gnudi recipe is delicious with pomodoro sauce, or try them with brown butter and sage. Think of them as cheesy dumplings.