Heat the pan with a tbsp. of olive oil, cook onions until soft, and add celery and carrot. Season with thyme and a pinch of salt, stir thoroughly for about 5 minutes
Pour in the wine and heat it for a minute then put the Goose Rillettes. When the vegetable get soft, pour in tomato sauce and chicken stock and boil for another minute
Cook pasta with boiled water and a pinch of salt for about 8 minutes (or up to the direction on package), drain off and add to the sauce pan, stir with butter, salt and pepper to taste. Serve on dish and dust it with grated Parmesan.