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1
Bring a medium saucepan of water to a boil and fill a bowl with ice water.
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2
Score the bottom of each tomato with a shallow X.
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3
Plunge the tomatoes into the boiling water for 30 seconds.
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4
Transfer the tomatoes to the ice water bath to cool.
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5
Peel the tomatoes and cut them in half crosswise.
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6
Scoop the seeds and pulp into a strainer set over a bowl.
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7
Press the pulp and juice through the strainer and discard the seeds.
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8
Coarsely chop the tomatoes and add them to the strained pulp and juice.
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9
Heat the olive oil in a large enameled cast-iron casserole or Dutch oven.
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10
Season the rabbit legs with salt and pepper.
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11
Add them to the casserole and cook over moderately high heat, turning once, until lightly browned all over, about 6 minutes.
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12
Transfer the rabbit to a plate.
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13
Add the chicken stock to the casserole and bring to a boil, scraping up any browned bits stuck to the bottom.
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14
Add the tomatoes, olives, sherry vinegar, rosemary and the browned rabbit and season lightly with salt and pepper.
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15
Cover partially and cook over moderately low heat, stirring occasionally, until the rabbit is tender, about 1 hour and 10 minutes.
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16
Transfer the rabbit to a plate.
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17
Boil the sauce until thickened, about 20 minutes.
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18
Pull the rabbit meat from the bones and shred it.
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19
Return the rabbit meat to the casserole, add the diced soppressata and simmer for 10 minutes.
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20
In a large pot of boiling, salted water, cook the pappardelle until al dente.
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21
Drain the pasta well and divide among shallow bowls.
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22
Spoon the rabbit ragout over the pappardelle and serve hot.
