Mushrooms, sausage, and rigatoni from Six Seasons: A New Way with Vegetables (page 320) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • hibachrach on March 07, 2026

    Made with mild Italian sausage as that’s what was available and with a mix of cremini and black trumpet mushrooms. I wish this gave weights for the cheese—folks pack the volumes so differently! Start light and go from there. The mushrooms are the star here, but even all creminis will taste lovely. You could probably omit the sausage entirely if you wanted. Some asparagus, broccoli, or other green would be a welcome addition. H: 9/10

  • cardan on January 24, 2026

    A surprising winner for me, though my husband thought it was just too many mushrooms. I did make some swaps based on what I already had though. Namely, mild Italian sausage instead of garlic and baby bellas instead of wild mushrooms. Overall, very happy with the flavor and how creamy it was.

  • ellwell on July 22, 2025

    This was a favorite at our Cookbook Club. Creamy, slightly spicy,—great comfort food. One you could make ahead and reheat. I will make this again.

  • Lookielulu on October 09, 2024

    Delicious! Will make again.

  • purrviciouz on August 05, 2020

    I was surprised how creamy the sauce was upon serving. It sort of reminded me of a stroganoff. The umami was very intense.

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