Shepherd's Pasta: Pasta alla Pecoraio

Ingredients

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

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• Prep Time
• 0 hours 20 minutes
• Cook Time
• 0 hours 25 minutes
• Yield
• 6 servings