Shepherd's Pasta: Pasta alla Pecoraio

INGREDIENTS

• 3 ounces ricotta salata, grated
• 2/3 cup fresh bread crumbs
• 1/2 teaspoon red pepper flakes
• Fine sea salt
• Freshly ground black pepper
• 2 tablespoons crushed red pepper flakes
• 1 pound bucatini
• 2 cups extra-virgin olive oil
• 8 jalapenos, seeded and chopped into 1/8-inch dice
• 2 teaspoons toasted fennel seeds
• Hot pepper oil, recipe follows
• 3 ounces aged pecorino, grated
• 6 ounces whole-milk ricotta