Tagliatelle with duck stew, tomatoes and rosemary


Pasta with duck is an option for sophisticated gourmets. And despite the intricacy of the recipe’s name, it will surprise you with its lightness, simplicity and accessibility of ingredients.

We suggest cooking this dish for dinner and inviting guests!


  • Tagliatelle Federici — 300 g
  • Whole peeled tomatoes in their own juice Federici — 200 g
  • Butter — 1 tbsp. l
  • Duck breast — 450 g
  • Olive oil — 1 tsp
  • Onion — ½ pcs.
  • Garlic — 1 clove
  • Dry red wine — ½ cup
  • Fresh rosemary
  • Salt and pepper — to taste

How to cook:

  1. Season the breast with salt, pepper and fry in oil for 10 minutes until golden brown. Transfer it from the pan, add finely chopped onion, garlic, rosemary, salt and saute for about 6 minutes. Then pour in the wine and cook for another 3 minutes.
  2. Return the duck to the pan and add the coarsely chopped tomatoes along with the juice. Bring the mixture to a boil, then reduce the heat, cover and leave to simmer for an hour.
  3. Remove the duck breast from the pan and chop it. Remove the excess fat from the surface of the sauce. Grind the finished sauce in a blender to a puree state, and then evaporate in a pan until thickened for about 8 more minutes. Return the duck to the sauce again.
  4. Boil the pasta until al dente and serve all together, garnishing the dish with a sprig of rosemary

Enjoy your meal!