Casarecce with Rabbit and Truffle Sugo

Cook time 40 minutes
Servings 4


San Remo Artisan Casarecce 400g
4 tbsp olive oil
1 brown onion, finely diced
1  celery stalk, finely diced
1 garlic clove, finely chopped
10 Sicilian green olives, deseeded, cut in half
500g rabbit mince
½ cup dry white wine
375mL tomato passata or crushed tomatoes
¼ cup flat leaf parsley, finely chopped
100g black truffle, shaved
100g pecorino, finely grated
Salt and pepper

Casarecce with Rabbit and Truffle Sugo


Heat oil in a shallow saucepan. Add onion, celery, garlic and olives, and cook over low heat for five minutes, stirring occasionally. Season with salt and pepper and cook for a further 10 minutes.

Add rabbit mince to pan and cook, stirring constantly for five minutes. Then pour in wine and cook until wine has reduced by half. Pour in passata or crushed tomatoes and bring to the boil. Reduce to a simmer and cook for 20 minutes.

Cook pasta as per packet directions. Add a little pasta water to sauce if it’s too thick. Strain pasta, add half the truffle to sauce and then toss through pasta. Add salt and pepper to taste.

Serve and finish with parsley, remaining truffle & pecorino over the top.