Name: Bucatini: Rabbit and Spicy Tomato (Bucatini al Coniglio All’ischitana)
Yield: Serves 4
Cuisine: Italian
Ingredients: grated Pecorino Romano, (optional), to serve; a 30 g bunch of flat-leaf parsley, chopped; 1 or 2 whole dried chillies; 6 cloves garlic, peeled and broken but whole; 750 g ripe tomatoes, cut into chunks (probably ⅛ths); 250 ml white wine; 300-400 g bucatini; 150 ml olive oil; 1 farmed rabbit

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This is a punchy dish with concentrated flavours that work just as well at any time of year. Hailing from beautiful Ischia, it serves four as two courses of a meal.

Ingredients

300-400 g bucatini
1 farmed rabbit
150 ml olive oil

Main course

Method

Cut the rabbit into joints (cut the legs and shoulders off the spine, cut off tail, neck and ribs, cut the torso into four sections, leaving belly flaps, liver and kidneys attached).

Heat the oil in a very wide pan (40cm – you need space to brown the rabbit, although this can be done in two batches in a smaller pan). Fry the garlic with the chilli until the cloves begin to brown, remove