Serves: 2 as main course or 5 as a starter
FlexiPoints: 8 or 3

Suggested wine: We loved a Lambrusco Salamino di Santa Croce with it!
Special equipment: something to make mince

Difficulty: Easy
Time: 90'

Ingredients:
250g paccheri (pasta)
1/2 rabbit
1 large sprig rosemary
2 sprigs marjoram
2 sprigs parsley
1 garlic clove
1 tbsp concentrated tomato paste (puree)
2 tbsp tomato juice (passata)
2 tbsp olive oil
Salt to taste

Ingredient replacement:

Ingredient note: none

How-to:
1. Start from de-boning the rabbit and make a mice with a kitchen robot. Alternatively ask you butcher to do so.
2. Finely chop the garlic, marjoram and parsley. Sauté the garlic in hot oil for 2’ or until it gets some color. Add the mice, the herbs and some salt. Keep cooking on high heat for 5’ or until the meat is fully browned. Stir frequently.
3. Add the tomato paste and the passata. Cook for 2’ more and keep warm. Season with salt and pepper.
4. Boil the paccheri in abundant salted water for two minute less than normal. Drain them, but do not discard all the cooking water. Add the paccheri with 2 tbsp of their cooking water to the sauce and finish to cook on high heat for 2’ more. Stir frequently and, if the sauce feel too dry, add more water. Serve immediately.