Capeletis a la Caruso (Montevideo Mushroom, Cream & Parmesan Pasta) – Authentic Uruguay Recipe
Created in 1950s Montevideo in honor of tenor Enrico Caruso: Uruguay’s most famous signature pasta sauce.
- Country of Origin
- 🇺🇾 Uruguay (South America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Cheese-stuffed pasta (tortellini/capeletis), Sliced cremini mushrooms, Grated Parmesan, Velvety cream sauce, Nutmeg
Ingredients for Capeletis a la Caruso (Montevideo Mushroom, Cream & Parmesan Pasta) (4 Servings)
- 1.25 lbs (or 2.5 cups) cheese-stuffed pasta (tortellini/capeletis), prepped into bite-sized pieces
- 1.5 cups sliced cremini mushrooms, washed and trimmed
- 1 cup grated Parmesan
- 1 medium onion and 3 cloves garlic, finely minced with velvety cream sauce
- 1.5 tbsp traditional Uruguay seasoning (nutmeg, caramelized onion, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, velvety cream sauce, and nutmeg, caramelized onion, garlic for 30 seconds.
- Add cheese-stuffed pasta (tortellini/capeletis) and sliced cremini mushrooms, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Uruguay sauce clings glossily to every strand.
- Finish with grated Parmesan and serve piping hot.