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1
Preheat oven to 350F.
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2
Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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3
Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch.
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4
Transfer as browned to a plate.
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5
Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes.
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6
Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes.
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7
Stir in tomatoes, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
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8
Nestle rabbit pieces in sauce and bring to a simmer.
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9
Cover skillet tightly with lid or heavy-duty foil, then braise in middle of oven 30 minutes.
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10
Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.
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11
While rabbit is braising, cook pasta in a large pot of until al dente.
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12
Drain pasta well in a colander and transfer to a large platter.
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13
Discard zest, cinnamon stick, and bay leaf from sauce.
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14
Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley.
