Pappardelle with Duck Ragù

recipe

• Step 1
  Cook the pasta in a pot of salted boiling water according to package directions. (Reserve a bit of the cooking water when draining.)
• Step 2
  Shred the duck confit with a fork, removing and discarding the fat and skin.
• Step 3
  Mince the shallot.
• Step 4
  In a pan over medium-high heat, add the shallot and duck confit and sauté for 5 minutes.
• Step 5
  Add the peeled tomatoes and red wine. Season with salt and pepper, cover and simmer over low heat for 5 minutes.
• Step 6
  Add the drained pasta to the pan and sauté for 2 minutes in the sauce. Add a bit of the pasta cooking water if the sauce is too dry.
• Step 7
  Serve (optional: top with grated parmesan or fresh herbs).