Why We Crave Pasta in Autumn and Winter
As the evenings draw in and the air turns crisp, there’s nothing more comforting than a bowl of pasta. It’s that time of year when we crave warmth, flavour and a touch of nostalgia – the kind of simple pleasure that only a plate of creamy penne, hearty meatballs, or baked rigatoni can bring. In my kitchen here in Wicklow, autumn and winter are all about comfort food with heart and pasta always takes centre stage.
There’s science and soul behind our love for pasta at this time of year. When temperatures drop, we naturally seek out rich, satisfying dishes….think butter, cheese, roasted vegetables, slow-cooked sauces …all of which pair beautifully with pasta. From a cosy weeknight supper to a Sunday family bake, pasta delivers that perfect balance of warmth and ease. It’s quick to prepare, endlessly versatile and always feels like a hug on a plate.
In my “Pasta, Pesto & Sauces” course, I often say that making your own pasta or sauce is one of the most rewarding kitchen rituals, whether you’re stirring a silky béchamel for a chicken pasta bake or simmering a spicy arrabbiata. It’s not just about feeding the body, it’s about nourishing the spirit. So as sweater weather sets in, let’s twirl our forks into the season’s most comforting flavours and celebrate the joy of good pasta – homemade, hearty, and full of love.
What types/shapes of pasta bring comfort as the temperatures drop
Again, in my kitchens I often gravitate toward shapes and styles that hold sauce well, or that become luscious when baked or sauced slowly. Here are a few thoughts:
Tube shapes (penne, rigatoni, ziti) are ideal in bakes or thick cream or cheese sauces, because the sauce can cling inside and out.
Small shells, orecchiette, conchiglie (“ears”) are excellent when there are bits of meat, vegetables or sauce bits that can nestle in them.
Short cuts with ridges (rigate versions) help trap the sauce, making every bite more satisfying.
Twisted shapes like fusilli, trofie, or fusilloni also work beautifully — they catch sauce on their twists.
Baked pastas — when you put pasta under a gratin topping (cheese, breadcrumbs) — become deeply comforting as the oven heats the kitchen and the crust forms.
So when the temperature drops, I lean toward those short, sauce-catching shapes or bakes rather than very delicate long thin spaghetti (unless in a simple broth or olive oil base).
Pasta recipes
Catherine’s Chicken Pasta Bake
This is a warm, cheesy, comforting bake that I often turn to.
This bake is exactly the sort of comfort I love — creamy, cheesy, heartwarming, easy to tweak (you could substitute turkey or leftover roast, add mushrooms, etc.).
serves 4
400g penne
2 chicken fillets, poached then shredded or diced
120g frozen peas
120g tinned or frozen sweetcorn
5 tbsp breadcrumbs (for topping)
4 tbsp grated Parmesan
1 tbsp chopped fresh parsley
For the sauce:
100g butter
100g plain flour
1.5 to 2 litres milk (adjust to sauce thickness)
100g mature white Irish cheddar, grated
Salt & freshly ground black pepper
Preheat oven to 180 °C (fan 160 °C, gas 4). Grease a gratin / lasagne dish with olive oil.
Cook penne according to instructions; reserve around 100 ml of cooking water; drain.
To make the sauce: melt butter, stir in flour (to form roux), then gradually whisk in milk, bring to a loose sauce. Stir in the cheddar, add pasta water if needed to loosen. Season.
In a bowl, mix pasta, cooked chicken, peas and sweetcorn, then pour over the cheese sauce and stir to combine.
Transfer into the gratin dish, sprinkle over breadcrumbs, Parmesan and parsley.
Bake for around 20 minutes until the top is golden.
Serve hot, ideally with some crisp salad or soft greens.
Polpette di Melanzane con Orzo
Aubergine Balls with Orzo and Spinach
Serves 4 to 6
For the polpette
2 ½ large aubergines
Extra virgin olive oil
Salt and freshly ground black pepper
200g breadcrumbs (you may need more or less, depending on the size of the aubergines)
4 large garlic cloves, finely chopped
125g grated parmesan
2 tsp chopped mint
1 tsp oregano
2 egg yolks
Pinch of nutmeg
500ml tomato sauce (see recipe below)
250g orzo
100g spinach leaves
Chopped parsley, to garnish
Parmesan, to serve
Preheat the oven to 180°C/fan 160°C/gas 4.
To prepare the polpette, cut the aubergines in half, then rub them with oil and sprinkle with salt and black pepper. Place on a baking tray and roast for about 30 minutes. Allow to cool slightly, then scoop out the flesh and place in a sieve to squeeze out the excess liquid. Mash the garlic with the aubergine flesh.
Combine the breadcrumbs with the grated parmesan, mint, oregano, eggs and nutmeg. Add the aubergine flesh and salt and pepper to taste. Mould the mixture into balls about the size of golf balls.
Heat some olive oil in a frying pan and fry one small ball first to test for the correct seasoning. Fry off the remaining balls in two batches, until golden, turning from time to time and taking care not to crowd the pan. Place on a paper towel to drain.
Pour off the oil from the pan, lower the heat and add the tomato sauce. Add the balls to the sauce and simmer gently in the sauce for 10–15 minutes (or place them in the oven for 15 minutes).
Meanwhile, cook the orzo, as per the instructions on the packaging. Drain.
To assemble, stir the spinach leaves into the orzo and serve with the polpette and tomato sauce. Garnish with chopped parsley and serve with shavings of parmesan.
Sugo all’arrabbiata
Makes 850ml
50ml extra virgin olive oil
3 garlic cloves, finely chopped
2 red chillies, finely chopped
1 tsp tomato purée
2 x 400g tinned whole plum tomatoes, crushed
Salt and freshly ground black pepper
Sugar, to taste
5 fresh basil leaves
To prepare the sauce, heat the olive oil in a large pan. Add the garlic and red chillies, cook for about 1 minute on a low heat, until soft. Add the tomato purée and cook for a further 1 minute.
Add the tomatoes along with their juice and season with salt and pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes, or until the sauce has thickened.
Adjust the seasoning as necessary and add the basil.
The sauce will keep in the fridge for 1 week, and can be frozen for 3 months.
Catherine’s Meatball & Tomato Pasta
Serves 4
450g pasta (rigatoni, penne or shells)
For the meatballs
400g mixed minced beef + pork (or all beef)
1 small onion, very finely diced
2 garlic cloves, crushed or finely chopped
1 egg
30g breadcrumbs soaked in about 40ml milk (to moisten the breadcrumbs)
2 tbsp grated Parmesan
1 tsp dried oregano
1 tbsp fresh parsley
Salt & pepper
For the sauce
Olive oil
1 onion, diced
3 garlic cloves, finely chopped
2 cans (800g) chopped tomatoes
125ml red wine or red wine stock cube
Fresh basil or parsley
Optional pinch of sugar (to balance acidity)
Extra grated Parmesan or pecorino to finish
Mix the meatball ingredients gently (don’t overwork) and shape into small uniform balls (about walnut size).
In a heavy frying pan, heat olive oil and brown meatballs on all sides (don’t crowd them), then remove and set aside.
In the same pan, add a little more oil if needed and gently sauté onion until soft, then garlic, taking care not to burn.
Add tomatoes (or passata), wine/stock and season. Simmer gently to a sauce, around 15-20 minutes.
Return the meatballs to the sauce, cover and cook gently for another 15 minutes (so the meatballs finish cooking through and absorb flavour).
Meanwhile, cook pasta in salted water to al dente, reserving a little cooking water.
Drain pasta, return to the pot or a large bowl, toss with sauce and meatballs, adding a little pasta water if it needs loosening.
Serve with lots of grated cheese and a few shredded basil leaves.
