Paccheri is a new pasta shape particularly well suited for being stuffed. With truffle sauce, sausage, and porcini mushrooms, it is ideal for festive occasions. In winter, I always look for occasions to turn on the oven, and this recipe is perfect for holidays and meals with friends and family around a festive table.

It is a rich dish, and a bit time-consuming, but you can prepare the filling in a piping-bag and the sauce in advance, and compose the dish at the last moment.

Porcini mushrooms and white truffle are seasonal and are considered  the sovereigns of Italian cuisine.

Prep Time: 1 hour | Cooking Time: 30 minutes | Total Time: 1 hour + 30 minutes | Yield: Makes 4 servings.


  • ¾ lb. (300 g.) Paccheri pasta

Ingredients for the stuffing

  • 13 oz. (400 g.) potatoes, boiled and mashed
  • 6,5 oz. (180 g.) Italian sausage
  • 1 big egg
  • 1,5 oz. – 1/3 cup (50 g.) white truffle paste
  • Sea salt and black pepper for seasoning

Ingredients for the sauce

  • 1 + ½ tablespoons (20 g.) butter
  • 3 tablespoons (20 g.) flour
  • 1 cup (200 ml.) milk
  • 3 oz. (100 g.) Porcini mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon of fresh parsley, finely minced
  • 1 garlic clove, finely minced
  • For the final touch:
  • Parmigiano Reggiano, a piece



In a blender, combine the ingredients for the filling. Mince everything finely and pour them in a piping bag.

In a pot, make a béchamel melting the butter over low heat, combining the flour and salt and whisking with a fork as you add to prevent lumps. Add the milk a little at a time, whisking as you pour. Raise the heat to medium-high, and bring to a boil. Simmer for about 5 minutes to thicken, whisking to prevent and break up any lumps (eventually use an immersion blender).

In another small pot, combine olive oil, parsley and garlic and simmer for 1 minute over very low heat, then join the mushroom, cover with a lid and cook for 2 minutes.

Join half of the mushroom to the béchamel and mix with an immersion blender.

Pour the sauce on a serving dish that can be used in the oven.

In a pot with salted water, boil the pasta for 2/3 of the cooking time indicated on the box.

Drain pasta and sprinkle with a tablespoon of olive oil and mix. When it is tepid, stuff it with the filling and gently lay it on the sauce, vertically.

Arrange the remaining mushroom around pasta and grate chips of Parmigiano using a potato-peeler.

Bake it in pre-heated oven for 10 minutes at 400 F. (200 C).

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