Ingredients Jump to Instructions ↓

  1. 3 oz 85g Ricotta salata - grated

  2. 3 oz 85g Aged pecorino - grated

  3. 6 oz 170g Whole-milk ricotta

  4. 1/2 teaspoon 2 1/2ml Red pepper flakes

  5. Freshly-ground black pepper - to taste

  6. 2 teaspoons 10ml Toasted fennel seeds

  7. 1 lb 454g / 16oz Bucatini

  8. Fine sea salt - to taste

  9. 2/3 cup 97g / 3.4oz Fresh bread crumbs

  10. Red Pepper Oil

  11. 2 cups 474ml Extra-virgin olive oil

  12. 8 Jalapeños - seeded, and Chopped into 1/8" dice

  13. 2 tablespoons 30ml Crushed red pepper flakes

Instructions Jump to Ingredients ↑

  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. Reserve 1 cup of cooking water on the side and discard the rest. Return the pasta to the dry pot and beat a few tablespoons of the hot water into the cheese mixture to thin it. Pour the sauce over the pasta and toss over high heat 1 minute. Season with salt, if necessary.

  4. Serve with breadcrumbs sprinkled over and drizzled with Red Pepper Oil.

  5. Red Pepper Oil: Place the oil, jalapeños, and flakes in a medium saucepan and place over medium heat. Heat to 175 degrees, remove from heat and allow to cool. Allow to stand overnight and strain out solids. This oil will last 3 weeks unrefrigerated in a cool and dark place. (Makes approximately 1 1/2 cups)

  6. This recipe yields 6 servings.


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