Cappellacci with Sausage and Porcini

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.

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.

Cappellacci

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

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.

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.