Clean the rabbit and cut into large pieces. In a large skillet over medium heat, heat some olive oil. Add the garlic, then after a minute, add the rabbit and rosemary. Season with salt and pepper. Cook for 10-15 minutes, or until the meat is cooked through. Remove from the pan and allow to cool slightly. De-bone the rabbit and chop coarsely. Set aside.
Add the onion, celery, carrot, and parsley to the skillet with the rabbit drippings and a drizzle more of olive oil. Cook over medium heat until golden brown. Add the prosciutto. After a minute or two, add back the rabbit and the wine. Cook for about 5 minutes, and then add the tomatoes and a cup of broth or water. Cover and cook for 10 minutes, adding a bit more liquid if it seems dry while cooking.
Cook the pasta until al dente. Drain and add to the skillet with the rabbit mixture. Cook together for a minute.
Serve immediately with a sprinkle of Parmigiano.
If you have time to make your own rabbit stock, you can simmer the rabbit bones in a quart of water with onion, carrots, and celery for an hour, and then strain.