Penne with duck ragout
4 servings
30 minutes
Penne with duck ragù is a dish that embodies the warmth and comfort of Italian cuisine. The combination of tender duck meat, aromatic thyme, and sweet tomato sauce creates a depth of flavor that is rich, intense, and harmonious. Capers add a subtle tanginess, while shallots and garlic reveal additional layers of aroma. This dish hails from the northern regions of Italy where game is traditionally used in pasta preparation. It is perfect for a cozy family dinner or festive gathering, delighting with its rich flavors and elegant simplicity. The thick, enveloping sauce pairs beautifully with penne, allowing each piece of pasta to soak up the rich taste. The finishing touch is fresh thyme that highlights the natural depth of the dish's aroma.
1
We cut the duck breast into thin strips across.
- Duck breast: 2 pieces
2
We cut the shallots lengthwise.
- Shallot: 3 heads
3
We remove the thyme from the stems and set aside part for decoration.
- Fresh thyme: 6 stems
4
Remove the capers from the brine and rinse with water.
- Capers: 2 tablespoons
5
Heat the oil (not much is needed as the duck will render its fat; you can even fry in a dry pan) and fry the duck with half of the thyme over high heat until golden brown.
- Olive oil: 2 tablespoons
- Duck breast: 2 pieces
- Fresh thyme: 6 stems
6
Add chopped shallots and minced garlic.
- Shallot: 3 heads
- Garlic: 4 cloves
7
Fry for 1-2 minutes, stirring, until fragrant.
8
After that, add a can of tomatoes in their own juice and capers, mix well, and simmer for about 5 minutes over medium heat.
- Chopped tomatoes in their own juice: 1 jar
- Capers: 2 tablespoons
9
Boil the penne according to the instructions on the package.
- Penne rigate: 500 g
10
Before the cooking ends, we take a ladle of broth to dilute the sauce.
- Penne rigate: 500 g
11
Drain the water from 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.
- Penne rigate: 500 g
- Chopped tomatoes in their own juice: 1 jar
- Capers: 2 tablespoons
- Salt: to taste
12
Serve topped with fresh thyme.
- Fresh thyme: 6 stems
