Rigatoni with Duck Ragù

Ingredients for Rigatoni with Duck Ragù

• 3 matskedar extra jungfruolivolja

• 1 small onion, finely chopped

• 3 garlic cloves, sliced

• 1 teaspoon dried oregano

• 1/4 teaspoons crushed dried red pepper

• 1 (800g) can whole peeled tomatoes, crushed, juice reserved

• 4 duck legs reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , skin peeled off and cut into 1/2-inch squares, meat shredded

• 230g vegetables reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , olives pitted, vegetables chopped

• 120ml sauce reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots

• 450g rigatoni or ziti pasta

• Grated Parmesan cheese

Heat oil in large deep skillet over medium heat. Add next 4 ingredients. sauté until onion is soft, about 6 minutes. Add tomatoes with juice. Simmer until slightly thickened, about 7 minutes. Add shredded duck, reserved vegetables, and reserved sauce to skillet. Heat through, about 2 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill ragù and duck skin separately. Rewarm ragù over medium heat before continuing.

Heat large skillet over medium heat. Add duck skin; fry until crisp and most fat renders, stirring often, about 8 minutes. Transfer to paper towels to drain. Cook pasta in large pot of boiling salted water until tender but firm to bite. Drain, reserving 240ml cooking liquid. Stir pasta into duck mixture, adding pasta cooking water by 60ml fuls if dry. Season with salt and pepper. Transfer to large bowl. Sprinkle cracklings over and serve, passing cheese alongside.

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