Paccheri Ripieni with Sausage and Mushrooms: A Delicious Italian Feast
Category: First Courses
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Paccheri (large pasta tubes) | 400g |
| Fresh Champignon Mushrooms | 450g |
| Sausage (preferably mild) | 300g |
| Ricotta Cheese (whole milk) | 400g |
| Parmigiano Reggiano DOP (grated) | 150g |
| Leeks | 1 |
| Garlic (whole) | 1 clove |
| White Wine | 50g |
| Tomato Paste (triple concentrated) | 1 tablespoon |
| Fresh Thyme | 3 sprigs |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Whole Milk | 200g |
| Butter | 20g |
| All-Purpose Flour | 15g |
| Nutmeg | A pinch |
Instructions
Step 1: Preparing the Filling
To begin your Paccheri Ripieni with Sausage and Mushrooms, start by washing and trimming the leek, cutting it into thin rounds. Next, clean the mushrooms thoroughly, ensuring there is no dirt or debris. A damp cloth can be used to wipe them clean. Once prepared, set the mushrooms aside.
Step 2: Cooking the Sausage and Vegetables
In a large, deep skillet, heat the extra virgin olive oil and lightly sauté the garlic clove. Once the garlic becomes aromatic, add the sliced leek and cook until it softens, turning a gentle golden color. At the same time, remove the sausage from its casing and crumble it into small pieces.
Add the crumbled sausage to the pan with the leek, letting it brown over low heat. Stir frequently to ensure the sausage cooks evenly. Once the sausage has browned and released its juices, deglaze the pan by pouring in the white wine. Let it simmer for a few moments, allowing the alcohol to evaporate.
Next, stir in the tomato paste and increase the heat slightly. Allow the mixture to cook for about 10 minutes, stirring often, until the sauce thickens. Season with salt, black pepper, and fresh thyme leaves, stripping them from their stems. Set aside to cool for a moment.
Step 3: Preparing the Besciamella (White Sauce)
In a separate pan, melt the butter over low heat, then add the all-purpose flour, stirring continuously. Cook the flour for about 2 minutes to form a roux, ensuring it doesn’t burn. Gradually pour in the warm whole milk, whisking constantly to prevent lumps from forming. Continue cooking, stirring often, until the mixture thickens and begins to simmer gently.
Once the besciamella has reached the desired consistency, season with salt and a pinch of freshly grated nutmeg. Stir again, then remove from the heat.
Step 4: Cooking the Paccheri
Bring a large pot of salted water to a boil, preparing it for the paccheri. Cook the pasta tubes for about 6 minutes, just short of al dente. Drain the paccheri carefully, making sure not to break the delicate tubes.
Step 5: Preparing the Ricotta Mixture
While the pasta is cooking, place the ricotta cheese in a mixing bowl and add 80g of the grated Parmigiano Reggiano. Mix well to combine, and adjust the seasoning with a pinch of salt if needed. Transfer this ricotta mixture into a pastry bag (or ziplock bag with the tip cut off) for easy filling.
Step 6: Assembling the Paccheri Ripieni
Now it’s time to assemble your dish. Begin by spreading half of the besciamella sauce at the bottom of a round baking dish (about 22 cm in diameter). This will create a creamy base for the paccheri.
Carefully fill each pacchero (pasta tube) with the sausage and mushroom mixture using your prepared pastry bag. Arrange the filled paccheri in the baking dish, ensuring they fit snugly together.
Top with the remaining besciamella sauce and sprinkle the rest of the grated Parmigiano Reggiano over the top for a rich, cheesy crust.
Step 7: Baking the Paccheri
Preheat your oven to 180°C (350°F) and place the baking dish in the oven. Bake for about 20 minutes, or until the top is golden and the sauce is bubbling around the edges. For a perfectly crispy finish, you can briefly turn on the broiler for an additional 2-3 minutes, just until the cheese forms a delicious, golden crust.
Step 8: Serving
Once out of the oven, allow the dish to cool slightly before serving. This dish is perfect for a family meal or as a special treat for guests. Serve with a side of fresh salad or crusty bread to soak up the creamy sauce.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 28g |
| Carbohydrates | 65g |
| Fat | 25g |
| Saturated Fat | 9g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 950mg |
This Paccheri Ripieni with Sausage and Mushrooms recipe is a wonderful choice for any special occasion or family meal. The combination of creamy ricotta, savory sausage, earthy mushrooms, and the rich bechamel sauce creates a comforting and hearty dish that will surely be a crowd-pleaser. Perfectly paired with a light salad and a glass of white wine, this dish embodies the essence of Italian home-cooked comfort food, bringing warmth and flavor to your table. Enjoy every delicious bite!
