Ingredients
6 tablespoons olive oil
1 cup all-purpose flour
1 tablespoon sweet paprika
1 rabbit, deboned and cubed
2 cloves garlic thinly sliced
4 large shallots thinly sliced
1 tablespoon crushed red pepper
1 tablespoon each of chopped fresh rosemary and thyme
2 pounds roma tomatoes, peeled, seeded and chopped
1/2 bottle dry white wine
1 pound fresh tagliatelle
1/2 cup each of pecorino and Parmigiano-Reggiano grated
Preparation
Heat 3 tablespoons olive oil in a heavy-bottomed pan over medium-high heat
Mix the flour with the paprika, dredge the rabbit in the mix, and then shake off excess.
Cook the rabbit over a medium flame for 5 minutes until browned on all sides.
Pour off the oil keeping the rabbit in the pan.
Add 2 tablespoons fresh oil to the pan.
Add garlic, shallots and red pepper. Cook 1 minute.
Add herbs and tomatoes. Cook several minutes to meld flavors.
Deglaze pan with half a bottle of dry white wine. Turn heat down to low. Simmer for 1 hour.
Heat a pot of water for the pasta. When the water boils and the sauce has cooked 1 hour add the tagliatelle to the water. Cook for the required time, strain and then add the pasta to the pan the sauce has been cooking in. Remove from the heat and add the cheeses.
