A great pasta dish for any occasion:
Rinse and quarter peppers, removing stem end, white inner skins and seeds. Place on a baking sheet and roast vigorously at 250 degrees under broiler in stove until skin is black and blisters. Remove, cover briefly with a wet dishcloth. Then remove the skin and cut the flesh into strips.
Cut rabbit legs at the joint, thighs another time cut into two pieces. Remove skin from shallots and garlic and cut in half.
Cut celery and carrot into slices.
Turn rabbit pieces in flour to the other side, tap off excess flour. In an ovenproof cooking pot, heat olive oil and sear rabbit pieces on kitchen stove until golden brown on all sides, season with salt and pepper.
Lift the meat out of the saucepan and sauté the shallots, celery and carrots in it. After 10 minutes, add garlic, rabbit and oven peppers. Deglaze with rabbit or chicken stock and bring to a boil. Put rosemary sprigs on top and put the cooking pot in the oven heated to 200 degrees.
Meanwhile, make the pasta a tiny bit shorter than package directions, drain. After 20 min, add olives, capers and pasta to the meat and simmer for another 5 min on the stove top over medium heat.
Add a tiny bit of water if necessary, and season heavily with salt and freshly ground pepper.
Add immediately to
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