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

• 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 – 1/4 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)
• Porcini sauce
• 150 ml – 3/4 cup heavy cream
• Parmigiano Reggiano (– finely grated)
• 2 eggs
• 200 g – 7 oz all-purpose flour

👨‍🍳 Instructions

1. 1--- Filling ---
2. 2Sauté the garlic in extra virgin olive oil for a minute.
3. 3Add the sliced porcini and mix well.
4. 4Pour in half the white wine and season with salt. When the alcohol evaporates, add the chopped parsley and turn the heat off.
5. 5Remove ⅓ of the porcini mixture with all its liquid and set it aside for the sauce.
6. 6Return the remaining ⅔ to the heat, add the chopped sausage (casing removed), and sauté until brown.
7. 7Add the remaining white wine and let the alcohol evaporate, then turn the heat off.
8. 8Transfer 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.
9. 9--- Cappellacci ---
10. 10Make the Cappellacci following my tutorial on How to Make Cappellacci.
11. 11Set them aside.
12. 12--- Sauce ---
13. 13Put 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.
14. 14--- Assembling ---
15. 15Cook 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.
16. 16When 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.
17. 17Serve hot with some thinly grated Parmigiano Reggiano on top.