Fusilloni With Rabbit And PadróN Peppers

• 1 onion small
• extra-virgin olive oil
• 2 garlic cloves
• thyme
• rosemary
• salt
• pepper
• 2 rabbit legs
• 5/8 cup white wine
• 1/2 cup water
• 5 5/8 ounces fusilloni
• Padron peppers Some
• Parmesan cheese grated

1. Tip: For best results, prepare rabbit one day before serving.
2. For the rabbit, dice onion and saute in a large, heavy pan (this pan should be big enough to fit rabbit pieces).
3. When onion is almost translucent, add whole garlic cloves, herbs and rabbit pieces.
4. Saute rabbit pieces until golden.
5. Lower heat and add wine and 1/2 cup water to pan.
6. Cover and let simmer for about 45-50 minutes.
7. Some sauce should remain in pan.
8. Debone rabbit pieces, remove garlic and herbs and set aside.
9. Cook pasta in plenty of boiling, salted water according to the package directions, deducting 1-2 minutes from recommended cooking time.
10. Heat oil in a pan and saute peppers.
11. Drain pasta and add it to the pan with rabbit.
12. Stir.
13. Add the peppers.
14. If desired, sprinkle with Parmesan cheese.

onion, extravirgin olive oil, garlic, thyme, rosemary, salt, pepper, rabbit legs, white wine, water, fusilloni, padrufn peppers, parmesan cheese

Taken from www.yummly.com/recipe/Fusilloni-with-Rabbit-and-Padron-Peppers-2049720 (may not work)