Combine vinegar and 1 litre water in a large non-reactive container, add rabbit and refrigerate for 1 hour. Drain rabbit (discard brine), pat dry with absorbent paper, cut meat from bones (discard bones) and cut into 1cm pieces.
Meanwhile, process potato, garlic, sage, rosemary and chilli in a food processor until a coarse paste forms, season to taste and set aside.
Heat olive oil in a large saucepan over medium-high heat, add rabbit in batches and stir occasionally until golden (3-5 minutes). Return all rabbit to pan, season to taste, add wine, reduce by half (2-3 minutes). Add potato mixture, stirring often until thickened (1-2 minutes). Add tomato paste and stir often until colour darkens (1-2 minutes). Add chicken stock, bring to the simmer, reduce heat to low, cover and stir occasionally until flavours develop (40-45 minutes). Remove lid, cook until liquid is slightly reduced (8-10 minutes), season to taste and keep warm.
Meanwhile, cook penne in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, then toss through ragù with parsley and serve hot, scattered with parmesan.
This recipe is from the August 2010 issue of Australian