Italian Rabbit Sausage with Pasta
3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
1 small onion, chopped
1 pound ground rabbit
1 1/2 teaspoons ground fennel
1 teaspoon crumbled sage
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1 bunch arugula
2 to 3 cups campanelle or penne pasta
2 tablespoons toasted pine nuts
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