Six Seasons of Pasta

In the follow-up to Six Seasons: A New Way with Vegetables, James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named one of Publishers Weekly’s Top 10 Cookbooks of Fall 2025.

In Six Seasons: A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail “build-the-sauce-in-the-skillet” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.
  
 

  
 
 

Ragus
Charred Vegetable Ragu               
Green Lentil Ragu         
Marinara Sauce                   
Marcella’ s Tomato-Butter Sauce with Long-Cooked Kale     
Nut Ragu               
Chicken Ragu Bianco
Lamb Ragu       
Pork Shoulder Ragu with Lemon           
Pork and Beef Ragu with Kale and Chile         
Beef and Pork Ragu     
Beef and Sweet Bell Pepper Ragu         
Sausage Ragu
Short Rib Ragu with Black Peppercorns             
White Bolognese with Cream
 
Any Season
Aglio e olio       
Amatriciana     
Cacio e Pepe   
Carbonara           
al Limone with Cream                     
“ Penne” alla Vodka       
Pomodoro           
Sausage and Tomato   
Nduja and Tomato         
Meatballs with Tomato Sauce, And More         
Meatballs in Marcella’ s Tomato Butter Sauce with Long-Cooked Kale           
Meatballs in Kale Sauce               
Beef and Pork Meatballs             
Bolognese-style Lasagna (Customizable)         
American-Style Lasagna (Slightly Customizable)       
 
Spring
Artichokes with Tomato and Mint         
Artichokes with Chicken and Lemon Ricotta
Artichokes with Chicken Ragu Bianco                 
Artichokes, Peas, Favas, and Asparagus            
Pasta Salad with Roasted Artichokes and Salmon       
Asparagus with Almonds and Lemon
Asparagus with Crab, Brown Butter, and Lemon         
Asparagus with Tuna 
Springtime Pasta Salad
Favas with Prosciutto, Cream, and Black Pepper        
Fava and Almond Pesto                 
Leeks with Mussels, Fish, and Cream                     
Melted Leeks with Sausage, Olives, and Oregano       
Leek Alfredo with Shrimp         
Nettles alla Gricia           
Nettles with Whipped Lemon Ricotta and Chile Crisp                 
Peas with Pancetta, Onion, and Tomato               
Peas with Pistachio, Olives, and Mint                     
Peas with Squid, Tomato, and Parsley                   
Ramps with Extra-Virgin Olive Oil   
Ramps with Clams, Tomatoes, and Pancetta
Ramp Pesto with Hazelnuts, Lemon, and Chiles          
Turnips and Turnip Greens with Anchovies and Garlic Butter               
Turnips with Lemon Ricotta and Hazelnuts   
                     
Early Summer
Beets with Brown Butter and Poppy Seeds     
Golden Beets with Golden Raisins, Pine Nuts, and Sausage
Carrots with Basil Pesto               
Hawaii-Inspired Pasta Salad   
Celery with Shrimp, Jalapeñ o, and Walnuts   
Pasta Salad with Celery, Provolone, Salami, Olives and Pepperoncini               
Fennel with Mascarpone and Arugula                     
Fennel with Salami, Tomato, and Mussels       
Pasta Salad with Fennel, Arugula, Radish, and Ricotta Salata                 
Snap Peas with Nduja and Spring Onion                                 
Snap Peas with Lamb Ragu and Fiore Sardo
 
Midsummer
Broccoli and Sausage
Broccoli with Pancetta, Black Pepper, and Pecorino
Broccoli Fra Diavolo with Jalapeñ o   
Broccoli with Halibut and Lemon         
Broccoli with Broccoli-almond Pesto
Cauliflower “ Alfredo” with Shrimp, Parsley, and Lemon       
Cauliflower with Olives, Tomato, and Chiles
Sweet and Sour Cauliflower with Tomato, Raisins, and Pine Nuts   
Green Beans with Pickled Ramp Butter and Chile Crisp          
Green Beans with Tuna and Mushrooms          
Green Beans with Garlic Confit, Mussels, and Almonds          
Long-cooked Green Beans with Tomato, Mint, and Breadcrumbs     
New Potatoes and Green Beans with Sun-dried Tomato and Almond Pesto
Spaghetti alla Nerano
Summer Squash and Cherry Tomatoes with Basil and Mint 
Summer Squash with Basil, Mint, and Pine Nuts
Summer Squash with Pork and Beef Ragu with Kale and Chile          
Pasta Salad with Summer Squash, Tomatoes, Almonds, and Sun-Dried Tomato and Almond Pesto                     
 
Late Summer
Sweet Peppers with Pancetta, Shrimp, and Oregano
Pasta Salad with Roasted Red Peppers, Salami, Mozzarella, and Croutons 
Hot Chiles with Fennel, Sausage, and Tomato                   
Hot Chiles with Shrimp, Mussels, Squid, Basil, and Mint       
Corn with Jalapeñ os and Brown Butter                 
Pasta Salad with Corn, Walnuts, Mozzarella, and Jalapeñ os
Eggplant with Sun-Dried Tomato and Almond Pesto and Mint               
Eggplant with Garlic, Capers, Raisins, and Herbs       
Eggplant Puttanesca with Fresh Tomatoes       
Pasta Salad with Roasted Eggplant, Tomatoes, Herbs, and Ricotta Salata     
Roasted Cherry Tomatoes with Green Lentil Ragu     
Tomatoes with Whipped Tomato Ricotta, Basil, Mint, and Parsley 
Sun Gold Tomatoes with Basil and Garlic       
Heirloom Tomatoes with Lobster, Fresh Chiles, Summer Herbs, and Brown-Butter Butter
 
Fall
Pasta Fagiole Number One: The Classic                                     
Pasta Fagiole Number Two: The Creamy Bean Version             
Pasta Fagiole Number Three: The New Classic                                     
Brussel Sprouts with Sun-dried Tomato and Almond Pesto 
Chard with Anchovies, Olives, and Tomato   
Chard with Sausage and Whipped Ricotta       
Kale and Chicken “ Piccata”  
Kale with Spicy Sausage, Cream, and Lemon                   
Kale Sauce (Round Three)
Mushrooms with Sausage, Spicy Chiles, and Burrata                     
Mushrooms with Onion, Pancetta, and Cream                   
Baked Mushroom and Chicken Ragu Bianco “ Pot Pie”            
 
Winter
Baked Ziti with Broccoli Rabe                   
Cabbage with Lemon, Whipped Ricotta, and Chili Crisp         
Cabbage with Pancetta and Calabrian Chile 
Charred Cabbage with Pork Shoulder and Lemon Ragu           
Celery Root Cacio e Pepe           
Celery Root with Salt Cod, Chickpeas, and Rosemary                 
Celery Root and Seafood “ Chowder”                      
Roasted Winter Squash with Nut Ragu                 
Butternut Squash with Sausage, Sage, and Spicy Chiles           
Caramelized Onions with Fontina         
 
Chicken Noodle Soup (Customizable)