• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 rabbit, cut into pieces
  • 1/2 cup olive oil
  • 1 sprig rosemary, chopped
  • 1 clove of garlic, minced
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 6 ounces prosciutto
  • 1 carrot, chopped
  • 1 cup white wine
  • 1 cup chicken or vegetable stock (or water)
  • 12 ounces cherry tomatoes, halved
  • Salt, to taste
  • Ground black pepper, to taste
  • Parmigiano-Reggiano cheese, grated

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  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. 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.
  4. Cook the pasta until al dente. Drain and add to the skillet with the rabbit mixture. Cook together for a minute.
  5. 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.