Italian Rabbit Sausage with Pasta

Italian Rabbit Sausage with Pasta

3 tablespoons extra-virgin olive oil2 slices bacon, chopped1 small onion, chopped1 pound ground rabbit1 1/2 teaspoons ground fennel1 teaspoon crumbled sage1/2 teaspoon crushed red pepper flakes1/2 teaspoon sea salt1 bunch arugula2 to 3 cups campanelle or penne pasta2 tablespoons toasted pine nutsLemon juiceParmigiano-Reggiano

In large skillet, heat olive oil over medium heat. Add bacon and sauté for 1 minute; add onion and sauté for another minute. Add rabbit.

Add fennel, sage, red pepper flakes and salt; mix well to combine. Sauté until meat is browned and onion is soft. Stir in a handful of arugula. Remove skillet from heat while pasta cooks.

Boil pasta in salted water until al dente. Use slotted spoon to transfer pasta to skillet with meat-and-onion mixture. Stir together and heat for a few minutes. Stir in another few handfuls of arugula. Drizzle with a little additional olive oil to moisten.

Place small handful of arugula in pasta bowl and spoon pasta mixture over top. Drizzle with additional olive oil. Top with pine nuts, a splash of fresh lemon juice and some shaved or grated Parmigiano-Reggiano.

Recipe found on Grit.com

Read more: http://www.grit.com/food/rabbit-sausage-recipe-zkrz12zreg.aspx#ixzz3NfUKskNx