Shepherd's Pasta: Pasta alla Pecoraio

Total Time:
12 hr 45 min
20 min
12 hr
25 min

6 servings

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

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

  • Cook the pasta in the water according to the package directions, until tender yet al dente. Drain and reserve 1 cup of cooking water. 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.

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

  • Red Pepper Oil:

  • Place the oil, jalapenos, and pepper flakes in a medium saucepan and place over medium heat. Heat the mixture registers 175 degrees F, on a deep-fry thermometer, then remove from heat and allow to cool. Pour into a small bowl and cover with plastic wrap. Let stand overnight and strain out solids. Transfer to a jar and cover with a lid. This oil will last 3 weeks unrefrigerated in a cool, dark place.

  • Yield: approximately 1 1/2 cups

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    Recipe courtesy of Ree Drummond