I can’t shake the feeling that today’s Creamy Lemon Orecchiette is more of a spring dish than a fall one. Something about lemon feels spring-ish. Maybe it’s an Eastertime lemon meringue pie association. But despite this inkling, I’m sharing this dish in the middle of October because I do what I want, I guess. It does have crispy sage – that’s very fall, right? And there is a coziness to pasta that makes it fitting fall fare regardless of flavor, right? I adore lemony dishes, plates of pasta in particular, year-round. And this one is one of the best I’ve ever made. That is not an exaggeration. This dish comes together in 30 minutes, it brings a lot of textures to the table, and it’s rich without being heavy. It is, in a word, perfection. So let’s get into it!

I’m not what you would call a cold-weather fan. My interest in the outdoors starts to wane when the thermometer dips below freezing. But I do like mugs of hot tea, throw blankets, the thrill of taking off wet socks, and cozy bowls of food like this Roasted Red Pepper Pasta with Fresh Mozzarella. This dish features a silky roasted red pepper sauce that clings to tender pieces of pasta topped with gooey strands of fresh mozzarella and basil leaves. This is the perfect nosh for those blustery nights ahead, so let’s dive right in.