📋 Table of Contents

1. 1. Brown Butter Sage Pasta with Toasted Chestnuts
2. 2. Cranberry Goat Cheese Pasta
3. 3. Prosciutto & Fig Pasta
4. 4. Baked Christmas Eve Seafood Pasta
5. 5. Roasted Chestnut & Mushroom Pasta
6. 6. Pomegranate Glazed Short Rib Pasta
7. 7. Creamy Parmesan Truffle Pasta
8. 8. Butternut Squash & Sage Ravioli
9. 9. Red Wine Braised Beef Pasta
10. 10. Christmas Morning Baked Ziti
11. 11. Roasted Garlic & Rosemary Pasta with Pancetta
12. 12. Cranberry Walnut Baked Brie Pasta
13. 13. Eggnog Alfredo Pasta
14. 14. Gingerbread Spiced Pumpkin Pasta
15. Shopping List
16. FAQ

Brown Butter Sage Pasta with Toasted Chestnuts

Nutty brown butter is one of the easiest ways to add real depth to a simple pasta, and here it’s paired with crispy sage and toasted chestnuts for a dish that feels distinctly festive.

The butter turns a deep golden-brown and fragrant as it cooks, coating the pasta in a glossy, nutty sauce, while chopped chestnuts add a satisfying, slightly sweet crunch throughout.

Ingredients

• 12 oz pasta
• 6 tbsp butter
• 10-12 fresh sage leaves
• 1 cup roasted chestnuts, chopped

Instructions

1. Melt butter in a pan, swirling until it turns golden-brown and fragrant.
2. Add sage leaves, frying until crisp.
3. Toss with cooked pasta and chopped chestnuts.
4. Season and serve immediately.

Cranberry Goat Cheese Pasta

Tangy goat cheese and tart cranberry sauce make an unexpectedly great pairing, giving this pasta a flavor profile that feels distinctly wintery and a little more special than an everyday dinner.

The goat cheese melts into a creamy, slightly tangy sauce, while swirls of cranberry sauce add pops of sweetness and color throughout every bite.

Ingredients

• 12 oz pasta
• 4 oz goat cheese
• 3/4 cup cranberry sauce
• 1/4 cup cream, fresh thyme

Instructions

1. Warm cream in a pan, whisk in goat cheese until melted and smooth.
2. Toss with cooked pasta.
3. Swirl in cranberry sauce.
4. Garnish with fresh thyme.

Prosciutto & Fig Pasta

Salty prosciutto and sweet fig are a classic Italian pairing, and tossed with pasta and a scattering of shaved parmesan, they make for an elegant, low-effort holiday dinner.

The prosciutto crisps slightly at the edges as it warms through, while soft halved figs add a jammy sweetness that balances beautifully against the salty, savory pasta.

Ingredients

• 12 oz pasta
• 4 oz prosciutto, torn
• 4-5 fresh figs, halved
• Shaved parmesan, olive oil

Instructions

1. Sauté figs cut-side down in olive oil until caramelized.
2. Toss with cooked pasta.
3. Fold in torn prosciutto off heat.
4. Top with shaved parmesan.

Baked Christmas Eve Seafood Pasta

Inspired by the Italian Feast of the Seven Fishes tradition, this baked seafood pasta brings shrimp and scallops together in a garlicky tomato sauce for a fitting centerpiece on Christmas Eve.

The shrimp and scallops turn tender and just barely opaque as they bake, nestled in a rich tomato sauce under a layer of golden melted cheese.

Ingredients

• 1 lb pasta
• 1/2 lb shrimp, peeled
• 1/2 lb scallops
• 3 cups tomato sauce, garlic, shredded mozzarella

Instructions

1. Sauté garlic in olive oil, add tomato sauce, simmer 10 minutes.
2. Toss with cooked pasta, shrimp, and scallops.
3. Transfer to a baking dish, top with mozzarella.
4. Bake at 400°F (200°C) for 12-15 minutes until seafood is just cooked through.

Roasted Chestnut & Mushroom Pasta

Earthy mushrooms and sweet roasted chestnuts come together in a creamy sauce that tastes distinctly like the holidays, without relying on any meat at all.

The mushrooms brown deeply before the cream goes in, building a savory base, while chopped chestnuts add a soft, slightly sweet bite throughout the finished dish.

Ingredients

• 12 oz pasta
• 8 oz mushrooms, sliced
• 1 cup roasted chestnuts, chopped
• 1 cup cream, garlic, thyme

Instructions

1. Sauté mushrooms until deeply browned.
2. Add garlic and thyme, then stir in cream.
3. Add chopped chestnuts, simmer 3-4 minutes.
4. Toss with cooked pasta.

Pomegranate Glazed Short Rib Pasta

Short ribs braised low and slow become fall-apart tender, then get tossed in a glossy pomegranate glaze that adds a festive, sweet-tart finish perfect for the holiday table.

The glaze reduces into a deep ruby-red coating for the shredded short rib, with a scattering of fresh pomegranate seeds on top adding both color and a burst of tartness.

Ingredients

• 1 lb pasta
• 2 lbs boneless short rib
• 1 cup pomegranate juice, beef broth
• Pomegranate seeds, fresh rosemary

Instructions

1. Sear short rib, then braise in broth, covered, 2.5-3 hours until fall-apart tender.
2. Shred meat; reduce pomegranate juice into a glaze.
3. Toss shredded short rib in the glaze.
4. Serve over pasta, topped with pomegranate seeds.

Creamy Parmesan Truffle Pasta

Saved for a special occasion, this rich, glossy pasta pairs truffle oil with plenty of parmesan for a dish that feels genuinely luxurious without much effort.

A drizzle of truffle oil perfumes the entire cream sauce, while a generous helping of shaved parmesan on top makes the whole dish feel like something you’d order at a nice restaurant.

Ingredients

• 12 oz pasta
• 1 cup cream, 1 cup parmesan, finely grated
• 2 tsp truffle oil
• Black pepper

Instructions

1. Warm cream in a pan, whisk in parmesan until melted and smooth.
2. Toss with cooked pasta.
3. Finish with a drizzle of truffle oil.
4. Top with extra shaved parmesan and black pepper.

Butternut Squash & Sage Ravioli

This recipe dresses up store-bought butternut squash ravioli into something that feels homemade and special, using just a simple brown butter sauce and crispy sage.

The ravioli’s soft, sweet filling pairs perfectly against the nutty brown butter sauce, while crispy fried sage leaves and toasted walnuts add texture and a festive finishing touch.

Ingredients

• 1 package butternut squash ravioli
• 6 tbsp butter
• 10-12 fresh sage leaves
• 1/2 cup walnuts, toasted and chopped

Instructions

1. Cook ravioli according to package instructions.
2. Brown butter in a pan, add sage leaves until crisp.
3. Toss ravioli gently in the brown butter sage sauce.
4. Top with toasted walnuts.

Red Wine Braised Beef Pasta

A deep, glossy red wine braise gives this beef pasta a rich, festive quality that feels perfectly suited to a holiday dinner table.

The beef becomes completely tender after its long braise, and the reduced red wine sauce clings thick to every piece of pasta, finished with a sprig of fresh rosemary for a festive touch.

Ingredients

• 1 lb pasta
• 2 lbs beef chuck, cubed
• 1.5 cups red wine, beef broth
• Garlic, rosemary, tomato paste

Instructions

1. Sear beef, then braise with wine, broth, garlic, and tomato paste, covered, 2.5 hours.
2. Reduce the braising liquid until glossy.
3. Toss with cooked pasta.
4. Garnish with fresh rosemary.

Christmas Morning Baked Ziti

Assembled the night before and popped in the oven Christmas morning, this baked ziti takes the stress out of feeding a house full of family before the presents even open.

A rich tomato sauce coats the ziti, layered with melted mozzarella and ricotta that bake into a golden, bubbly top — comforting, familiar, and easy to serve a crowd.

Ingredients

• 1 lb ziti
• 4 cups marinara sauce
• 2 cups shredded mozzarella, ricotta
• Fresh basil

Instructions

1. Toss cooked ziti with marinara and ricotta.
2. Transfer to a baking dish, top with mozzarella.
3. Cover and refrigerate overnight, or bake immediately at 375°F (190°C) for 25 minutes.
4. Garnish with fresh basil before serving.

Roasted Garlic & Rosemary Pasta with Pancetta

Whole roasted garlic cloves turn soft, sweet, and spreadable, adding a completely different flavor than raw garlic to this simple, herby pasta with crispy pancetta.

The roasted garlic mashes right into the sauce for a mellow, sweet backbone, while crispy pancetta bits add a salty crunch and fresh rosemary keeps the whole dish smelling like the holidays.

Ingredients

• 12 oz pasta
• 1 whole head garlic, roasted
• 4 oz pancetta, diced
• Fresh rosemary, olive oil

Instructions

1. Roast whole garlic head at 400°F (200°C) for 35-40 minutes; squeeze out cloves.
2. Render pancetta until crisp.
3. Mash roasted garlic into olive oil, toss with cooked pasta.
4. Top with crispy pancetta and fresh rosemary.

Cranberry Walnut Baked Brie Pasta

The most indulgent recipe on this list turns a holiday party favorite — baked brie with cranberry and walnuts — into a full pasta dinner.

Pockets of melted, creamy brie and swirls of tart cranberry sauce make every bite a little different, with toasted walnuts adding a satisfying crunch throughout.

Ingredients

• 12 oz pasta
• 8 oz brie, cubed
• 3/4 cup cranberry sauce
• 1/2 cup walnuts, toasted

Instructions

1. Toss hot cooked pasta with cubed brie until melted.
2. Swirl in cranberry sauce.
3. Top with toasted walnuts.
4. Serve immediately while the brie is still melty.

Eggnog Alfredo Pasta

A playful holiday twist on classic alfredo, this recipe swaps some of the cream for a splash of eggnog, adding a subtle warmth from the nutmeg already baked into the eggnog itself.

The eggnog blends seamlessly into the parmesan sauce, adding a slightly sweet, spiced undertone that’s subtle enough not to overwhelm, finished with an extra dusting of nutmeg on top.

Ingredients

• 12 oz fettuccine
• 1/2 cup eggnog
• 1/2 cup cream, 1 cup parmesan
• Nutmeg, butter

Instructions

1. Melt butter in a pan, whisk in cream and eggnog.
2. Stir in parmesan until melted into a smooth sauce.
3. Toss with cooked fettuccine.
4. Finish with a dusting of nutmeg.

Gingerbread Spiced Pumpkin Pasta

Closing out the list with a warmly spiced pasta that borrows flavors straight from gingerbread — ginger, cinnamon, and a touch of molasses stirred into a creamy pumpkin sauce.

The warming spices come through clearly against the naturally sweet pumpkin base, giving the whole dish an aroma and flavor that feels distinctly like the holiday season.

Ingredients

• 12 oz pasta
• 1 cup pumpkin puree
• 1/2 cup cream, 1 tsp ginger, cinnamon
• 1 tbsp molasses, parmesan

Instructions

1. Warm cream and pumpkin puree together in a pan.
2. Stir in ginger, cinnamon, and molasses.
3. Toss with cooked pasta.
4. Top with parmesan.

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