Shepherd's Pasta: Pasta alla Pecoraio

1. 1

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

2. 2

   In a medium bowl, combine the cheeses with the red pepper flakes, black pepper, and the fennel seeds, mixing well.

3. 3

   Cook the pasta in the water according to the package directions, until tender yet al dente.

4. 4

   Drain and reserve 1 cup of cooking water.

5. 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. 6

   Pour the sauce over the pasta and toss over high heat 1 minute.

7. 7

   Season with salt, if necessary.

8. 8

   Serve sprinkled with bread crumbs and drizzled with hot pepper oil.

9. 9

   Red Pepper Oil:

10. 10

    Place the oil, jalapenos, and pepper flakes in a medium saucepan and place over medium heat.

11. 11

    Heat the mixture registers 175 degrees F, on a deep-fry thermometer, then remove from heat and allow to cool.

12. 12

    Pour into a small bowl and cover with plastic wrap.

13. 13

    Let stand overnight and strain out solids.

14. 14

    Transfer to a jar and cover with a lid.

15. 15

    This oil will last 3 weeks unrefrigerated in a cool, dark place.

* Per serving · 4 servings · Values may vary.