• 1 tsp olive oil

  • 500g diced rabbit

  • 1 onion, chopped

  • 1 clove garlic, crushed

  • Fresh rosemary

  • 1 whole chilli

  • 4 tbsp good red Italian wine

  • 2 tins cherry tomatoes

  • Salt and freshly ground black pepper

  • Basil and freshly grated parmesan cheese for topping

  • 1 packet linguine

  • Pecorino shavings

  • Dried oregano

  • Green olives

  • Anchovies

  • Capers


  • 1.

    Heat the oil in a saucepan then add the rabbit, onion and garlic and cook for 10 minutes, stirring occasionally until browned.

  • 2.

    Deglaze the pan with the red wine and when the wine has evaporated then add the tomatoes, rosemary, oregano, olives, anchovies and capers.

  • 3.

    Bring to the boil and simmer for 50 minutes on low heat until the meat is tender.  Add seasoning to taste. Remove the meat from the bones.

  • 4.

    Cook the pasta according to pack instructions and cook for the last minute in the rabbit sauce.

  • 5.

    Serve topped with chopped basil and shaved pecorino.

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