Spicy Duck Ragu with Basil and Cinnamon

I’m determined to make my own pasta. This weekend, a blissfully long one, Judy and I plan to tempt fate and embark on an ambitious orreciette expedition. Never mind the fact that neither of us has made pasta before… the potential for disaster only adds to the anticipation.

But on weekdays, as much as I’d love to be up to my elbows in flour, I spend my time writing about teaching, not cooking. So when 6 p.m. rolls around, I start toggling between reports and recipes until I hit upon my dinner inspiration.

Tonight I was consumed with visions of pasta, a hangover from the gorgeous pumpkin-artichoke gnocchi from last night at Sette, the happiest place on earth (or at least in Park Slope). It’s a casual, candlelit joint I visit weekly with girlfriends for cheap wine and homemade pasta.

But gnocchi is for pros, so I settled for a simple duck ragu – all of the class, none of the fuss. I only needed to purchase five ingredients on the walk home, and after I wheedled my way into the neighborhood butcher at closing time, I was all set.

I amped up the herbs because I’m a sucker for spice and because the mix of simmering garlic, thyme, cinnamon and red pepper was irresistible. The result was an exotic, slightly sweet ragu with a hint of cinnamon.

Spicy Duck Ragu with Basil and Cinnamon
Adapted from Amuse Restaurant/Epicurious.com

2 tablespoons extra-virgin olive oil
1 duck breast, skinned
1/4 cup coarsely chopped fresh basil
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 cinnamon stick
1/2 teaspoon dried crushed red pepper
28-oz. can of crushed tomatoes or tomato puree

12 ounces scoop-shapped pasta (orecchiette or chiocciole)
1 cup coarsely chopped arugula
2 tablespoons freshly grated Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Sprinkle duck with salt and pepper. Add duck to pot and sauté until brown, about 3 minutes per side. Transfer duck to plate, and let oil cool slightly. Add basil, garlic, thyme, cinnamon stick and crushed red pepper to pot; sauté 3 minutes.

Return duck to pot. Add tomatoes; bring to boil. Reduce heat to low, cover, and simmer until duck is tender, about 1 hour. Remove cinnamon stick. Transfer duck to work surface. Shred meat with two forks. Return meat to pot. Season duck ragù to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving cooking water. Return to pot with 1 T of cooking water. Add duck ragù, arugula, and Parmesan; toss to blend. Divide pasta among small bowls. Serves 2.

Note: This sauce only improves overnight. If you have enough patience, I would recommend making the sauce a day ahead of time for even richer flavors.