Bucatini with Rabbit Ragout and Romano Cheese
Bucatini with Rabbit Ragout and Romano Cheese
30 minutes total
Savor this bucatini with rabbit ragout and Romano cheese: tender meat, creamy sauce, and bold herbs for a comforting, gourmet pasta dish.
Ingredients
Serves 4
| 11.5 oz | Barilla Bucatini |
| 1 clove | Garlic, Peeled andChopped |
| 1 spring | Fresh Rosemary, Chopped |
| 2 tbsp | Extra Virgin Olive Oil |
| 1 lb | Rabbit, Grounded |
| 1 tbsp | All-Purpose Flour |
| 1 cup | White Wine |
| 2 cup | Chicken Stock |
| 1 tbsp | Butter |
| 1 cup | Romano Cheese, Grated |
| 2 tbsp | Fresh Parsley, Chopped |
| to taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of slightly salted water to boil. Sauté garlic and rosemary with olive oil in a medium skillet over medium-high heat for 1 minute. Brown rabbit evenly, about 7 minutes. Season salt and black pepper to taste
Step 2
Add the flour and stir to combine. Add white wine and chicken stock, stirring occasionally and bring to a boil. Reduce the heat to medium and simmer until reaching a rich consistency is reached, about 20 minutes.
Step 3
Cook the pasta according to directions. and drain when ready.
Step 4
Combine the pasta with the rabbit sauce in a large mixing bowl. Toss in butter, Romano cheese, and parsley. Mix well and serve.