Duck rigatoni from Venice: Four Seasons of Home Cooking (page 248) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Beth891 on February 06, 2025

    Delicious and definitely one to make again. Worth the effort!

  • Frenchfoodie on August 14, 2021

    Seriously good, rich and tasty sauce. I was a bit sceptical about the volume of cinnamon but it worked really well. I will definately return to this sauce in the future.

  • TrishaCP on February 09, 2019

    This was straightforward to make, and a pleasure to eat. The cinnamon was particularly nice with the duck meat. I ended up with more sauce than I needed for a pound of pasta.

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