Saddle of rabbit with pasta arrabbiata
This recipe for saddle of rabbit with pasta arrabbiata is a great way to make use of a less common part of the rabbit. The saddle, also known as the loin, cooks much faster than the legs and tastes delicious.
Servings 2 people
- 100 grams Rabbit two loins removed from the spine
- 100 grams Pasta I used mafaldine but you can use whatever pasta you prefer
- 2 tbsp Olive Oil
- 1/2 cup Crushed Tomatoes
- 1 bulb Garlic roasted (optional)
- 1 tsp Black Pepper freshly cracked
- 1 tsp Garlic Powder
- 1/2 tsp Oregano dry
- Salt to taste
- Red Chili Flakes to taste
Lightly salt the rabbit loins and then sear on medium high heat in a pan with a bit of olive oil. Pop the pan into the oven at 190Celsius for 6 minutes. While you are making the rabbit you can boil the pasta and cook the sauce.
To make the sauce combine the tomatoes with the garlic, black pepper, oregano, salt, and red chili flakes. Stir around on a pan on medium heat until well combined. When the rabbit is done, remove it from the oven and let it rest for 5 minutes.
Move over the pasta bringing with it a bit of the starchy pasta water and give everything a good mix. Taste for seasonings and adjust to suit your preferences. Add in the whole roasted cloves of garlic and lightly mix.
Slice the saddle of rabbit into bite size pieces and plate. You can get fancy, or just mix everything together...up to you. Enjoy!
Sodium: 117mg | Calcium: 44mg | Vitamin C: 6mg | Vitamin A: 161IU | Sugar: 4g | Fiber: 3g | Potassium: 507mg | Cholesterol: 83mg | Calories: 401kcal | Saturated Fat: 3g | Fat: 18g | Protein: 19g | Carbohydrates: 42g | Iron: 4mg