Bucatini with rabbit ragout and romano cheese
11.5 oz Barilla Bucatini
1 clove garlic, peeled and chopped
1 fresh sprig rosemary, chopped
2 tbsp extra virgin olive oil
1 lb rabbit, grounded
1Ā tbsp all-purpose flour
1 cup white wine
2 cup chicken stock
1 tbsp butter, unsalted
1 cup Romano cheese, grated
2 tbsp fresh parsley, chopped
salt and black pepper to taste
Bring a large pot of slightly salted water to boil. SautƩ 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 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. Cook the pasta according to directions. and drain when ready. Combine the pasta with the rabbit sauce in a large mixing bowl. Toss in butter, Romano cheese, and parsley. Mix well and serve.
