ORECCHIETTE WITH RABBIT, TOMATO, AND BASIL SAUCE

Orecchiette with Rabbit, Tomato, and Basil Sauce image

Provided by Mauro Mafrici

Yield Makes 4 to 6 servings

Number Of Ingredients 11

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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

Steps:

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until tender and golden, about 5 minutes. Add chopped rabbit; sauté 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.