- 5 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 2 3/4- to 3-pound rabbit, cut into pieces, meat finely chopped, or 1 pound finely chopped skinless boneless chicken thigh meat
- 1 cup dry white wine
- 1 pound plum tomatoes, chopped
- 1 28-ounce can crushed tomatoes with added puree
- 1 1/2 cups chopped fresh basil (from about 3 large bunches)
- 1/4 teaspoon dried crushed red pepper
- 1 pound orecchiette (little ear-shaped pasta)
- Freshly grated Parmesan cheese
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until tender and golden, about 5 minutes. Add chopped rabbit; sauté until light brown, about 4 minutes. Add wine and boil until slightly reduced, about 3 minutes. Stir in chopped tomatoes, crushed tomatoes, 1 cup basil, crushed red pepper, and remaining 2 tablespoons oil. Bring to boil. Reduce heat to medium-low. Simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. Season sauce generously with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sauce; toss to coat. Transfer to bowl. Sprinkle with remaining 1/2 cup basil and Parmesan cheese.