Bucatini with Rabbit Sauce

Bucatini with rabbit sauce is a rustic Italian pasta dish that highlights the delicate, lean meat of rabbit slowly braised into a savory ragù. While rabbit has been used in central Italian cooking for centuries, the dish is especially associated with the island of Ischia and coastal Campania, where local cooks pair it with bucatini—thick, hollow spaghetti that catches the sauce inside each strand. Key ingredients include rabbit pieces, olive oil, garlic, white or red wine, tomato passata or crushed tomatoes, and aromatic herbs such as rosemary, sage, and sometimes juniper. A great version is distinguished by the long, gentle simmering that renders the rabbit fall‑apart tender while the sauce thickens into a rich, clingy coating without being heavy. The pasta must be cooked al dente and married with the ragù off the heat to allow absorption. Regional variations exist: some cooks omit tomato and use a broth‑based sauce finished with pecorino; others add pancetta or wild fennel for depth. At Casa di Anna in Forio, on the island of Ischia, Chef Max Mariola prepares a definitive interpretation that honors the local tradition, using wine‑braised rabbit and fresh herbs to create a sauce that highlights the meat’s natural sweetness without overwhelming it. His version has become a reference point for visitors seeking an authentic taste of Ischian cucina povera.