Stracci Pasta with Braised Rabbit Sauce and Chestnuts

Be careful when cutting rabbit, as the bones are fragile and can splinter, resulting in shards of bone in the sauce: use a sharp kitchen knife and cut by resting the blade on the bone and tapping the back of the knife with a kitchen mallet, or ask your butcher to section the rabbit for you. Chestnuts are traditionally foraged for in winter; in spring, I use new baby broad beans or peas instead. You really need a mouli to make this sauce properly. Stracci literally means ‘rags’, as this past