Fusilli with Duck: Fusilli alla Papera

1. 1

   In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat and add the onions.

2. 2

   Season the meat with salt and pepper, to taste, and add to the pan.

3. 3

   Cook over high heat, stirring occasionally, until the meats are browned.

4. 4

   Add the wine and let it evaporate, then add the tomato paste, canned tomatoes, and red pepper flakes, cover the pan, and cook for 2 1/2 hours over low heat.

5. 5

   Stir in the parsley and keep hot.

6. 6

   Remove the duck legs and remove them from the bones.

7. 7

   Shred the meat with a fork and return to the pan.

8. 8

   Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.

9. 9

   Cook the fusilli in the boiling water until tender yet al dente, about 10 minutes.

10. 10

    Drain, reserving 1 cup of the pasta cooking liquid, and add the pasta to the meat sauce, thinning with the pasta water, if necessary.

11. 11

    Toss over high heat 1 minute, then divide evenly among 4 pasta bowls.

12. 12

    Top with grated cheese and serve.

No additional tips available.