The egg pasta goes perfectly with the rich sauce, with a strong flavor, particularly suited to the cold season.
- ½ lb Fettuccine all’Uovo Emiliane Barilla
- ½ rabbit, de-boned
- 1 lb canned tomatoes
- 2 oz pancetta (italian bacon)
- 2 ½ oz onion, sliced
- 3 ½ tablespoons Marsala wine
- 2 tablespoons extra virgin olive oil
- 1 ½ oz grated Parmigiano Reggiano cheese
- 1 clove of garlic
- 1 sprig rosemary
- 1 sprig sage
- salt and pepper to taste
In a pan over medium, heat oil and chopped pancetta.
Remove rosemary needles from stem.
Add the onion, the whole peeled garlic clove, the sage, and the rosemary needles and brown the mixture. Add the rabbit and brown for several minutes.
Add the Marsala and cook until liquid evaporates, then pass the tomatoes through a vegetable mill and add them.
Season with salt and pepper, reduce heat to low, and continue cooking for about 20 minutes.
If the sauce becomes too dry, add a few spoonfuls of hot water.
Discard the garlic clove once cooking has finished.
Bring a pot of salted water to a boil and cook the fettuccine until it is al dente; drain.
Toss with the rabbit sauce and grated Parmigiano Reggiano and serve.
This sauce also pairs well with long egg pasta such as tagliatelle or pappardelle.
Source: Academia Barilla
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