Duck Ragù with Barley Cavatelli Pasta
An umami rich and decadent Duck Ragù combined with a tender cheesy cavatelli pasta, making a satisfying pasta entrée.
| Servings | Prep Time |
| 8guests | 20minute |
| Cook Time |
| 10minute |
|
|
Ingredients
- 1recipe Duck Ragùrecipe here
- 1recipe Barley Cavatelli Pastarecipe here
- 1/4pound cheese, Parmigiano-Reggiano,grated
Instructions
- Have the Duck Ragù sauce hot. If making from scratch, it will take about 2 hours.
- Bring a large pot of salted water to a boil. The Barley Cavatelli Pasta will take 10 minutes to make and an hour to rest, the another 10 minutes to form and shape.
- Boil the cavatelli for 6 minutes, then drain.
- In a bowl or pot used to cook the pasta, mix the cooked pasta with some of the sauce, tossing to coat. Divide the pasta onto serving plates or pasta bowls and garnish with freshly grated Parmigiano-Reggiano cheese and serve alongside a seasonal salad.
Recipe Notes
Beer Pairing Suggestions:
- The beer pairing for the combination of these two recipes can go many different directions. On the compare pairing, a malt forward brew like a Bock, Brown Ale, Porter, or Scotch Ale would be a wonderful choice.
- A slight different direction with pouring a Smoked Porter or Stout will add some astringency and roast elements, to help the dish find some balance and cut the richness.
- To really cut the richness, pairing with a Flanders Red Ale or Flanders Oud Bruin.