1 box mostaccioli 7 ounces duck livers (optional) 1 ea duck breast 2 tablespoons butter 2 tablespoons extra virgin olive oil ¼ cup vegetable broth 4 ripe tomatoes 1 medium onion ½ cup sweet wine 3 sprigs thyme 2 sprigs marjoram 1 bay leaf 1/2 cup grated Parmigiano Reggiano cheese 1 tablespoon parsley salt and pepper to taste
Peel and chop onion. Dice duck livers and meat (1/4-inch dice). Heat oil and melt butter in a pan over medium heat, add onions and sauté until golden, but do not brown.
Stir in livers and duck meat and sauté for about 5 minutes until brown. Pour in red wine and reduce completely. Add marjoram leaves, thyme and bay leaf.
Stir in tomatoes (peeled, seeded and coarsely chopped) and cook for about 30 minutes, adding a small amount of broth every once in a while to prevent the sauce from becoming too dry.
Season with salt and pepper. Meanwhile, boil pasta in plenty of salted water according to package directions. Drain and toss with the sauce. Sprinkle with grated Parmigiano and finely chopped parsley and serve.
Try Barilla Classic Blue Box's Mostaccioli. This small, tube pasta are great with chunky tomato, meat, or cream sauces, but also goes great with baked dishes.
The dish presents itself on the palate with a sharp, slightly sweet and aromatic flavor, which in its entirety is very persistent. We recommend pairing it with a red wine that has character and good body and that is fresh and mellow, which lingers on the palate yet is not overly aromatic. To consider a local accompaniment, it can be perfectly paired with a Valpolicella Superiore or a Cabernet Sauvignon or a Morellino di Scansano.
The chopped parsley must be added once cooking is done, to prevent it from wilting. In fact it is necessary for it to maintain its brilliant color and distinctive flavor.