Preheat oven to 350°F.

Pat rabbit pieces dry and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Heat 2 tablespoons oil in a deep 12-inch ovenproof skillet (preferably with a lid) or a 5-quart wide heavy pot over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer as browned to a plate.

Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes.

Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes.

Stir in tomatoes, water, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.

Nestle rabbit pieces in sauce and bring to a simmer.

Cover skillet tightly with lid or heavy-duty foil, then braise in middle of oven 30 minutes.

Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.

While rabbit is braising, cook the pasta in a very large pot of boiling salted water until just tender, but still firm to bite.

Drain and return the pasta to the same pot.

Stir in a ladle of sauce and swish around, lightly coating the noodles.

Discard zest, cinnamon stick, and bay leaf from sauce.

Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley.