Make dinner special with Cappellacci with Sausage and Porcini. Rich sausage and earthy mushrooms wrapped in tender pasta create an unforgettable dish.
Every year during the holidays, we prepare some form of stuffed pasta, and it has become a steady tradition in our home. We like to vary the shape and the filling, so for Christmas Eve, I made Cappellacci with Sausage and Porcini. They were a real favourite around the table.
I wanted something similar to tortellini but larger, so I shaped them round and about 5 inches wide. The filling was a hearty mix of porcini, sausage, potatoes, and Parmigiano, and I served them with a porcini and cream sauce.
The bigger size meant less time spent shaping each piece and far more filling in every one, which everyone appreciated. Serving about 5 per person was more than enough, as they are quite filling.
It was a good way to end the year and a dish we all enjoyed.
What You’ll Enjoy About This Cappellacci
- Great for meal prep since the cappellacci freeze well and cook straight from frozen.
- Makes good use of seasonal mushrooms when porcini are readily available.
- Gives you a handmade pasta dish that still feels manageable for home cooks.
Key Ingredients For Cappellacci with Sausage and Porcini
Porcini
Fresh or frozen porcini both work well. Choose mushrooms that look firm and hold their shape, as very soft porcini tend to collapse during cooking.
Pork Sausage With Fennel
Sausage adds richness and blends smoothly with the potatoes. A sausage with gentle fennel seasoning pairs well with the porcini. Pick sausage with balanced fat so the filling stays tender without turning greasy.
Potatoes
Potatoes bind the filling and help create a smooth texture. Starchy potatoes work best because they mash evenly and mix cleanly with the other ingredients.
Parmigiano Reggiano
Finely grated Parmigiano adds savoury depth and melts evenly through the filling. Freshly grated cheese gives a better texture compared to pre-grated.
Find the complete list with measurements in the recipe card below.
How to Make Cappellacci with Sausage and Porcini
Filling
Step 1: Sauté the garlic in extra virgin olive oil for a minute.
Step 2: Add the sliced porcini and mix well.
Step 3: Pour in half the white wine and season with salt. When the alcohol evaporates, add the chopped parsley and turn the heat off.
Step 4: Remove ⅓ of the porcini mixture with all its liquid and set it aside for the sauce.
Step 5: Return the remaining ⅔ to the heat, add the chopped sausage (casing removed), and sauté until brown.
Step 6: Add the remaining white wine and let the alcohol evaporate, then turn the heat off.
Step 7: Transfer the mixture to a food processor, add the boiled potatoes, and blend roughly. Add the grated Parmigiano Reggiano, adjust the seasoning if needed, and set aside to cool completely.
Cappellacci
Step 1: Make the Cappellacci following my tutorial on How to Make Cappellacci.
Step 2: Set them aside.
Sauce
Step 1: Put the remaining cooked porcini and their liquid in a large pan, add the cream, bring to a boil, season with salt if needed, and turn the heat off.
Assembling
Step 1: Cook the Cappellacci following the method in How to Cook Pasta al Dente. Cooking time depends on the thickness of the pasta and how long it has rested. Taste a piece to check the thicker joint area; it should be soft but still al dente.
Step 2: When the pasta is cooked, drain it and add it to the pan with the porcini and cream sauce. Add 3 tablespoons of grated Parmigiano Reggiano and mix well over low heat for a minute.
Step 3: Serve hot with some thinly grated Parmigiano Reggiano on top.
Frequently Asked Questions
Yes. The filling and sauce work with other large filled pasta shapes, but you may need to adjust cooking time depending on size and thickness.
Taste one at the thickest point of the joint. If it has a firm bite and the pasta is fully cooked, the rest will be ready too.
Thaw the porcini fully, drain well, pat them dry, and sauté until the moisture cooks off. This prevents a watery sauce and keeps the cream rich and well-rounded.
Yes. You can use half cream and half milk or a lighter cream. The texture changes slightly, but the flavour stays steady.
Extra Help from the Kitchen
Cover the Dough to Prevent Drying – Pasta dough dries quickly once rolled. Keep unused sheets lightly covered so the edges stay soft enough to seal.
Rest the Dough Between Rolls – A short rest helps the gluten relax so the dough rolls out more evenly and does not spring back.
Shake Off Excess Flour Before Sealing – Too much flour on the edges prevents a tight seal. Brush it off so the cappellacci stay closed in the water.
Use a Large Pot for Cooking – Cappellacci need enough space to move around. Crowding the pot causes the pieces to stick and cook unevenly.
Lift the Pasta, Don’t Pour It Out – Use a slotted spoon to transfer cappellacci to the sauce. Pouring everything at once risks tearing the pasta.
Variations and Twists
Use Mixed Mushrooms – Replace some of the porcini with cremini, chanterelles, or shiitake to bring a wider range of flavours without changing the filling balance.
Make a Tomato–Cream Sauce – Add a small amount of tomato purée or chopped tomatoes to the porcini before adding the cream for a softer, rounder sauce.
Add a Mild Heat – Use spicy sausage or add a pinch of chilli flakes while cooking the garlic to give the filling gentle warmth.
Use a Butter–Sage Finish – Replace the cream sauce with melted butter and sage leaves for a lighter dressing that suits the porcini and sausage filling.
Storage and Shelf Life
Store cooked cappellacci in an airtight container in the fridge for up to 2 days. Freeze uncooked cappellacci on a tray until firm, then move them to freezer bags and keep them frozen for up to 2 months.
Cook them straight from frozen and extend the cooking time slightly. Thawing is not necessary. Reheat leftovers in a pan with a small splash of cream or water to loosen the sauce.
Cappellacci with Sausage and Porcini Recipe
Make dinner special with Cappellacci with Sausage and Porcini. Rich sausage and earthy mushrooms wrapped in tender pasta create an unforgettable dish.
Ingredients
Filling
- 500 g – 1.1 lbs porcini – fresh or frozen, cleaned and sliced
- 3 garlic cloves – halved
- 400 g – 1 lb pork sausage with fennel
- 2 tbsp extra virgin olive oil
- 50 ml – ¼ cup white wine – divided
- 2 tbsp parsley
- 4 medium potatoes – boiled and roughly chopped
- 60 g – 2 oz Parmigiano Reggiano – finely grated
- salt and pepper – to taste
Sauce
- Porcini sauce
- 150 ml – ¾ cup heavy cream
- Parmigiano Reggiano – finely grated
Cappellacci
- 2 eggs
- 200 g – 7 oz all-purpose flour
Instructions
Filling
-
Sauté the garlic in extra virgin olive oil for a minute.
-
Add the sliced porcini and mix well.
-
Pour in half the white wine and season with salt. When the alcohol evaporates, add the chopped parsley and turn the heat off.
-
Remove ⅓ of the porcini mixture with all its liquid and set it aside for the sauce.
-
Return the remaining ⅔ to the heat, add the chopped sausage (casing removed), and sauté until brown.
-
Add the remaining white wine and let the alcohol evaporate, then turn the heat off.
-
Transfer the mixture to a food processor, add the boiled potatoes, and blend roughly. Add the grated Parmigiano Reggiano, adjust the seasoning if needed, and set aside to cool completely.
Cappellacci
-
Make the Cappellacci following my tutorial on How to Make Cappellacci.
-
Set them aside.
Sauce
-
Put the remaining cooked porcini and their liquid in a large pan, add the cream, bring to a boil, season with salt if needed, and turn the heat off.
Assembling
-
Cook the Cappellacci following the method in How to Cook Pasta al Dente. Cooking time depends on the thickness of the pasta and how long it has rested. Taste a piece to check the thicker joint area; it should be soft but still al dente.
-
When the pasta is cooked, drain it and add it to the pan with the porcini and cream sauce. Add 3 tablespoons of grated Parmigiano Reggiano and mix well over low heat for a minute.
-
Serve hot with some thinly grated Parmigiano Reggiano on top.
Hmm, that really reminds me of the Jewish Kreplach, although obviously our filling is without any pork or Parmegiano (but I do remember having Kreplach filled with mashed potatoes and mushrooms some time ago). Great recipe, I should definitely give it go with the pork and all 🙂
Wow. This is amazing. I am going to make this and will share with you my results!