Rigatoni, Sher wagyu neck, confit chilli & tomato (serves 2)

Empty the bag with the wild boar sauce in a large frying pan and bring to a slow simmer. Taste for salt and adjust to your liking.
Cook pasta in a large saucepan of boiling well-salted water until al dente (3-4 minutes).
Drain, add to sauce and toss over medium-low heat until sauce coats pasta. You may need to add some pasta water to loosen up.
 
Divide into two bowls and scatter the parmesan over the top.
It contains onions, garlic, celery, carrots, tomato paste, red wine, bay leaf, cinnamon, star anise, cloves, sage, thyme, juniper berry, chicken stock, wild boar, pork fat, durum semolina, tipo 00 flour, eggs