Whole Grain Penne with Spicy Duck Ragout

Add variety to the menu and celebrate the renewed consumer interest in duck. The tomato-based sauce is a zesty complement for whole grain pasta.

3.3 pounds Barilla Whole Grain Penne
1 cup extra-virgin olive oil
12 chopped garlic cloves
4 teaspoons red pepper flakes
24 chopped fresh sage leaves
4 pounds ground duck meat
2 cups red wine
3.5 pounds canned chopped tomatoes
as needed salt
1/4 cup chopped fresh parsley
1/4 cup butter
2 cups grated Parmesan cheese
  1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic contain refrigerate and use within several hours.
  2. Saute the garlic in the oil until it is slightly yellow. Add the sage, pepper flakes, and duck. When the meat is browned, deglaze with the wine and let it reduce. Add the tomatoes and 1 quart water. Simmer for 10 to 15 minutes and season with salt. Set aside or keep warm.

For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and toss it with some of the sauce. Stir in 2 teaspoons parsley, 2 teaspoons butter, and 1 1/2 tablespoons cheese. Plate.