Penne with Duck Ragu
Pasta and Pizza • Italian
Description
Penne with Duck Ragu
Ingredients
- Penne rigate 20 oz
- Duck Breast 2 pieces
- Shallot 3 heads
- Garlic 4 cloves
- Thyme 6 sprigs
- Spiced Tomato Juice 1 can
- Capers 2 tablespoons
- Salt to taste
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Slice the duck breast into thin strips across the grain.
Step 2
Cut the shallots into lengthwise wedges.
Step 3
Remove the thyme leaves from the stems, reserving some for garnish.
Step 4
Rinse the capers under water to remove the brine.
Step 5
Heat the oil (not too much, as the duck will render its fat; you can even sauté in a dry pan) in a skillet and sauté the duck with half of the thyme over high heat until golden brown.
Step 6
Add the sliced shallots and minced garlic.
Step 7
Sauté for 1–2 minutes, stirring, until fragrant.
Step 8
Then add the can of crushed tomatoes and capers, mix well, and simmer for about 5 minutes over medium heat.
Step 9
Cook the penne according to the package instructions.
Step 10
Before the pasta is done, take a ladle of the pasta water to dilute the sauce.
Step 11
Drain the penne and mix well with the sauce. If the sauce is too dry, gradually add some pasta water until the desired consistency is reached.
Step 12
Serve, garnished with fresh thyme on top.
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