Rigatoni with Duck Ragù

Name: Rigatoni with Duck Ragù
Yield: 6 Servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 3 garlic cloves, sliced; 1 teaspoon dried oregano; 1/4 teaspoon crushed dried red pepper; 1 28-ounce can whole peeled tomatoes, crushed, juice reserved; 4 duck legs reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots, skin peeled off and cut into 1/2-inch squares, meat shredded; 1 1/2 cups vegetables reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots, olives pitted, vegetables chopped; 1/2 cup sauce reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots; 1 pound rigatoni or ziti pasta; Grated Parmesan cheese

By Molly StevensPhotography by Brian Leatart

January 31, 2007

Image may contain Food Dish Meal and Pasta

0207-BA-FOD1-07Brian Leatart

Recipe notes