Orecchiette con Ragù di Coniglio
Think of orecchiette as the fingerprinting device of the culinary world. Each "little ear" of pasta is formed by the cook's thumb pressing into a small disk of dough. In Puglia, orecchiette is the signature pasta, and, with a ragù made from rabbit or its wild cousin the hare, whose meat is darker, it's comfort food, Italian-style.
Cooks' note:
• Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered.
