Shepherd's Pasta: Pasta alla Pecoraio Recipe

Name: Shepherd's Pasta: Pasta alla Pecoraio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces ricotta salata, grated; 3 ounces aged pecorino, grated; 6 ounces whole-milk ricotta; 1/2 teaspoon red pepper flakes; Freshly ground black pepper; 2 teaspoons toasted fennel seeds; 1 pound bucatini; Fine sea salt; 2/3 cup fresh bread crumbs; Hot pepper oil, recipe follows; 2 cups extra-virgin olive oil; 8 jalapenos, seeded and chopped into 1/8-inch dice; 2 tablespoons crushed red pepper flakes

Servings: persons

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

1
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
2
In a medium bowl, combine the cheeses with the red pepper flakes, black pepper, and the fennel seeds, mixing well.
3
Cook the pasta in the water according to the package directions, until tender yet al dente.
4
Drain and reserve 1 cup of cooking water.
5
Return the pasta to the dry pot and beat a few tablespoons of the hot water into the cheese mixture to thin it.
6
Pour the sauce over the pasta and toss over high heat 1 minute.
7
Season with salt, if necessary.
8
Serve sprinkled with bread crumbs and drizzled with hot pepper oil.
9
Red Pepper Oil:
10
Place the oil, jalapenos, and pepper flakes in a medium saucepan and place over medium heat.
11
Heat the mixture registers 175 degrees F, on a deep-fry thermometer, then remove from heat and allow to cool.
12
Pour into a small bowl and cover with plastic wrap.
13
Let stand overnight and strain out solids.
14
Transfer to a jar and cover with a lid.
15
This oil will last 3 weeks unrefrigerated in a cool, dark place.

1174

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ounces ricotta salata, grated, 3 ounces aged pecorino, grated, 6 ounces whole-milk ricotta, 1/2 teaspoon red pepper flakes, and more.

Yes, Shepherd's Pasta: Pasta alla Pecoraio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shepherd's Pasta: Pasta alla Pecoraio

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