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Rabbit Ragout With Soppressata And Pappardelle

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2 3/4 pounds plum tomatoes

2 tablespoons extra-virgin olive oil

6 rabbit legs (about 7 ounces each); see Note

Kosher salt and freshly ground pepper

3 cups chicken stock or low-sodium broth

1 cup pitted Niçoise olives (4 ounces)

1/4 cup sherry vinegar

1 tablespoon finely chopped rosemary

6 ounces thickly sliced soppressata, finely diced

3/4 pound pappardelle

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