Braised Rabbit with Egg Noodles

Ingredients

• 0.5 teaspoon pepper black
• 2 cups canned tomatoes canned crushed (from a 28-oz can)
• 1 stick cinnamon (3- to 4-inch)
• 0.5 cup wine dry red
• 8 ounces eggs dried
• 1 tablespoon parsley fresh chopped
• 2  garlic clove finely chopped
• 0.3 cup olive oil extra virgin extra-virgin
• 2 medium onion halved lengthwise cut lengthwise into 1/4-inch slices
• 2 inch orange zest fresh
• 2.5 pound dressed rabbit cut into 8 serving pieces
• 1 teaspoon salt 
• 2  turkish bay leaf 
• 0.5 cup water 

Equipment

• frying pan
• oven
• pot
• aluminum foil
• stove
• colander

Directions

1. Preheat oven to 350°F.
2. Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch.
4. Transfer as browned to a plate.
5. Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes.
6. Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Stir in tomatoes, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Nestle rabbit pieces in sauce and bring to a simmer.
7. Cover skillet tightly with lid or heavy-duty foil, then braise in middle of oven 30 minutes. Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.
8. While rabbit is braising, cook pasta in a large pot of until al dente.
9. Drain pasta well in a colander and transfer to a large platter. Discard zest, cinnamon stick, and bay leaf from sauce. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley.
10. Rabbit can be braised 1 day ahead and cooled, uncovered, then chilled, covered. Reheat on top of stove until hot.