Maltese Rabbit Spaghetti

Pasta served with the rich sauce from a rabbit stew.

• Serves: 4
• Preparation: 10 min after making the stew
• Cooking: 12 min

Ingredients

• 400 g spaghetti
• About 750 ml finished sauce from Stuffat tal-Fenek
• 150 g cooked rabbit meat, shredded, optional
• Salt for the pasta water
• Grated Parmesan or ġbejna, to serve

Method

1. Prepare the rabbit stew through its long simmer so the wine-and-tomato sauce is fully developed.
2. Lift out the rabbit pieces and keep them warm for the second course.
3. Skim excess fat from the sauce and shred a small amount of rabbit meat back into it if desired.
4. Boil the spaghetti until al dente, reserving a little pasta water.
5. Toss with enough rabbit sauce to coat, loosen if needed and serve with grated cheese before the rabbit course.

Food safety: Cook the rabbit used for the sauce to at least 71°C and reheat the finished sauce thoroughly before tossing with pasta.

Image credit: 妖精書士 via Wikimedia Commons (resized for web)

Image source: https://commons.wikimedia.org/wiki/File:Rabbit_Stew_Spaghetti_at_Expo2025_Malta_Pavilion.jpg

Image licence: https://creativecommons.org/publicdomain/zero/1.0/