Instructions: 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. 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.

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

Red Pepper Oil: Place the oil, jalapenos, 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)

This recipe yields 6 servings.

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