Orecchiette with Rabbit, Tomato, and Basil Sauce
- 5 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 2 3/4- to 3-pound rabbit, cut into pieces, meat finely chopped, or 1 pound finely chopped skinless boneless chicken thigh meat
- 1 cup dry white wine
- 1 pound plum tomatoes, chopped
- 1 28-ounce can crushed tomatoes with added puree
- 1 1/2 cups chopped fresh basil (from about 3 large bunches)
- 1/4 teaspoon dried crushed red pepper
- 1 pound orecchiette (little ear-shaped pasta)
- Freshly grated Parmesan cheese
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
- Add onion and garlic and saute until tender and golden, about 5 minutes.
- Add chopped rabbit; saute until light brown, about 4 minutes.
- Add wine and boil until slightly reduced, about 3 minutes.
- Stir in chopped tomatoes, crushed tomatoes, 1 cup basil, crushed red pepper, and remaining 2 tablespoons oil.
- Bring to boil.
- Reduce heat to medium-low.
- Simmer until sauce thickens slightly, stirring occasionally, about 30 minutes.
- Season sauce generously with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain.
- Return pasta to pot.
- Add sauce; toss to coat.
- Transfer to bowl.
- Sprinkle with remaining 1/2 cup basil and Parmesan cheese.
extravirgin olive oil, onion, garlic, rabbit, white wine, tomatoes, tomatoes, fresh basil, red pepper, orecchiette, parmesan cheese
Taken from www.epicurious.com/recipes/food/views/orecchiette-with-rabbit-tomato-and-basil-sauce-105549 (may not work)