Cavatelli with Braised Duck Ragù and Black Truffles

Name: Cavatelli with Braised Duck Ragù and Black Truffles
Yield: Serves 6
Cuisine: American
Ingredients: 1 tablespoon chopped sage; 1½ pounds (680 g) duck legs; 2 sprigs fresh rosemary; 2 tablespoons truffle juice, from canned black truffles (optional; the truffles will be served with the finished dish); ½ medium onion, sliced into half-moons; 1 tablespoon tomato paste; 3 tablespoons unsalted butter; 1 medium stalk celery, sliced crosswise; 1 cup (240 ml) chicken stock; ¼ cup (25 g) grated Parmigiano-Reggiano cheese; 1 recipe Duck Ragù (1 quart); 2 fresh bay leaves; ¼ cup (60 ml) extra-virgin olive oil; 3 to 4 sprigs fresh thyme; 2 to 3 whole cloves; 3 to 4 cloves garlic; 1 (15-ounce/430 g) can puréed tomatoes; Kosher salt; 1 recipe Cavatelli; 3 tablespoons chopped fresh chives; 2 tablespoons canned black truffles, chopped (optional); 3 cups (720 ml) dry red wine; 1 teaspoon whole black peppercorns

Preparation info

Serves
6

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

If you like ragù, I recommend keeping this in your regular rotation; the flavors are complex and refined, but the dish itself is comforting and crowd-pleasing. The ragù also freezes well, so it’s something I like to have on hand for weeknight meals—or prepare for Mel when I travel so she’s got something easy to pull together when she’s alone with the kids. The black truffles are optional, but worth it if you can get them. It’s a great dish without them, but it’s a better dish with them.