Duck Confit Pasta Recipe: Rigatoni Gratin

Ingredients

• 1/4 cup olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 113 g shiitake mushrooms, finely chopped
• 7 fresh tomatoes, cut into small cubes
• 155 ml (5.5 oz) tomato paste
• The leaves of 3 fresh thyme sprigs
• 1 bay leaf
• 1 tablespoon white wine
• 2 teaspoons sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 cup grated parmesan cheese
• Salt and pepper from the mill
• 454g rigatoni
• 2 confit duck legs
• 200g of thickly sliced pancetta, cut into cubes
• 2 cups of grated medium cheddar cheese