Go Back
–+ servings
Print
Cappellacci served on a plate with porcini and cream 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.

Course: Main
Cuisine: Italian
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 20 × 5-inch Cappellacci
Author: Manuela Zangara

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

  1. Sauté the garlic in extra virgin olive oil for a minute.
  2. Add the sliced porcini and mix well.
  3. Pour in half the white wine and season with salt. When the alcohol evaporates, add the chopped parsley and turn the heat off.
  4. Remove ⅓ of the porcini mixture with all its liquid and set it aside for the sauce.
  5. Return the remaining ⅔ to the heat, add the chopped sausage (casing removed), and sauté until brown.
  6. Add the remaining white wine and let the alcohol evaporate, then turn the heat off.
  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

  1. Make the Cappellacci following my tutorial on How to Make Cappellacci.

  2. Set them aside.

Sauce

  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

  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.

  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.
  3. Serve hot with some thinly grated Parmigiano Reggiano on top.