Make your autumn evenings cozy with these 9 Italian recipes that showcase the best fall flavors!
There’s something about Italian cooking that feels especially right in mid-autumn: the warmth of a simmering soup, the aroma of garlic mingling in olive oil, or the comfort of a bowl of pasta on a chilly evening.
Italian cuisine has that magical balance of indulgent yet nourishing. Seasonal autumnal ingredients—sweet potatoes, mushrooms, sage, greens, and more—shine in recipes that bring comforting, vibrant flavors into your kitchen.
These Italian recipes are perfect for weeknights or casual autumn entertaining. Stock up on high-quality olive oil, fresh herbs, and a wedge of Parmesan, and put these Italian recipes on your meal plan!
Sweet Potato Gnocchi with Garlic-Sage Sauce
This cozy twist on classic potato gnocchi is the essence of autumnal flavors. The sweet potatoes add color, nutrition, and gentle sweetness, while the simple garlic-sage butter sauce infuses the dish with rich, savory depth. It’s an ideal weekend cooking project that pairs beautifully with a crisp radicchio salad or roasted vegetables.
Chicken Scallopini
Thin chicken cutlets cook quickly in a skillet! Finished in a lemony pan sauce, they make a restaurant-quality dinner. Serve it alongside lemony broccoli pesto pasta or with easy roasted artichoke hearts or a citrusy beet and arugula salad.
Antipasto Salad
This vibrant salad captures everything we love about Italian appetizers—briny olives, salty meats, creamy mozzarella, and crunchy vegetables. Tossed in a tangy red wine vinaigrette, it’s hearty enough for a main course but light enough to serve alongside pasta. Add a side of garlic-rosemary focaccia or a light entree like stuffed portobello mushrooms.
Italian Wedding Soup
Taken from the Neapolitan minestra maritata, or “married soup,” the name refers to the marriage of delicious ingredients that come together in this brothy vegetable and meatball soup. Want to share a showstopper of an Italian dessert? It doesn’t get much better than Homemade Cannoli.
Lentil Bolognese
This lentil bolognese recipe is a plant-based twist on a classic Italian ragu. It’s packed with protein from red lentils and rich umami flavors from tomatoes, aromatics, and a splash of white wine. Simmered until thick and luscious, this vegan sauce is perfect for tossing with tagliatelle or spaghetti or ladling over creamy polenta.
Mushroom Risotto
Creamy, comforting, and deeply flavorful, this risotto transforms humble rice and mushrooms into something extraordinary. The slow stirring process releases starch from the Arborio rice, creating a luscious, velvety texture. It’s a beautiful vegetarian centerpiece for any dinner party.
Pasta Fagioli
This beloved Italian “pasta and beans” soup is hearty, nutritious, and both Mediterranean Diet- and budget-friendly. It’s perfect for chilly evenings when you want something cozy but not too heavy. A drizzle of extra virgin olive oil and a sprinkle of Parmesan take it to the next level.
Pastina Soup
This nostalgic Italian soup—tiny pasta cooked in a simple pureed vegetable broth—is the definition of Italian comfort food. It’s light yet nourishing, especially when you’re feeling under the weather. Use star-shaped stelline, alphabet pasta, or any other small pasta shape you like.
Chicken Saltimbocca
A restaurant classic made easy! This dish features chicken breasts layered with prosciutto and sage, then cooked in a white wine pan sauce for incredible flavor. Serve it with crispy roasted red potatoes or garlic sautéed spinach for a meal that’s both comforting and impressive.
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9 Cozy Italian Recipes to this Fall
Equipment
- Unflavored toothpicks (optional)
Ingredients
- 1 1/2 pounds chicken (about 2 chicken breasts)
- Kosher salt
- Black pepper
- 4 prosciutto slices
- 4 large sage leaves
- 1/4 cup flour
- 3 tablespoons extra virgin olive oil
- 1/4 cup dry white wine
- 2 tablespoons butter or ghee (optional)
Instructions
- Prepare the chicken cutlets: Slice chicken breasts in half horizontally, starting at the thicker end. If you’re using thicker chicken breasts, pound them working with one at a time. Wrap loosely in plastic or add to a large sealable bag with the top open. Use a rolling pin or kitchen mallet to gently pound until thin and uniform in thickness (about 1/4-inch thick). Season with a big pinch of salt and pepper.
- Dredge the cutlets: Evenly distribute the flour on a large plate and place the cutlets on top. You’ll build the rest of the dish right on this plate.
- Pile on the prosciutto: Lay a slice of prosciutto over the top of each chicken cutlet. They don’t need to be perfectly flat.
- Add the sage: Place a sage leaf on top of each prosciutto slice and secure with a toothpick, pushing it through parallel to the chicken so it lays flat. If you don’t have a toothpick, place the sage leaf down first then add the prosciutto on top, or you can just be extra careful when flipping.
- Cook the cutlets: Add the olive oil to a frying pan and heat on medium. When the oil shimmers, add the cutlets, flour side down, and cook until golden brown on the bottom, about 3 minutes. Flip and cook for an additional 3 minutes, or until the chicken is cooked through and the prosciutto and the sage have become crispy and slightly darker in color. Transfer the cutlets to a serving platter.
- Make the pan sauce: Lower the heat to medium-low. Add the wine to the pan and scrape up any brown bits stuck to the bottom of the pan (aka the fond, which is filled with amazing flavor.) Let the sauce bubble until it’s reduce by half, then stir in the butter or ghee (if using). Season to taste with salt and pepper.
- Finish and serve. Add the chicken back to the pan to warm through. Remove the toothpick then serve with the with the sage side facing up and plenty of pan sauce spooned over top.
Notes
- Enjoy right away! Chicken saltimbocca is best enjoyed right away while the prosciutto is nice and crispy and the chicken is tender and juicy.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
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