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Rigatoni with Mushrooms, Sausage and Spinach

This hearty pasta dish incorporates a bechamel sauce, a white sauce made by whisking milk into a roux (a mixture of butter and flour). Stir the sauce frequently and watch it carefully so it does not burn.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Rigatoni with Mushrooms, Sausage and Spinach
Review 1 for Rigatoni with Mushrooms, Sausage and Spinach
5 out of 5
5 out of 5
November 5, 2013
Ability level:Intermediate
Cooks:Every day
Would You Recommend? Yes
3of 3found this review helpful.
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Hearty winter dinner
November 5, 2013
I made it yesterday dinner and it was a great hit! (seriously, it's my first review on WS recipes) It has almost the same ingredients as white sauce lasagna but simpler than lasagna. When it comes out of the oven, the top was golden-brown and looked really impressive. It really was a hearty meal for such a chilly day and my boyfriend and i all loved it.
The only change that I made was using the white wine instead of sherry, used cavatappi instead of rigatoni, and adding some chopped onions before cooking mushrooms. Also, I didn't use all the milk directed in the recipe. It seemed that using all of them can make bechamel too runny.
For the mixed herbs, I used sage, rosemary, basil and oregano. The combinations of mixed herbs and nutmeg was enhancing the flavor very much. I reduced all the amount of ingredients to one thirds, and it still became almost full in 2-qt baking dish. I will definitely make it again!
Pros: Appearance, Adaptable, Impressive, Will Make Again
Cons: Lengthy