Bucatini with Toasted Red Pepper Sauce

Ingredients:

• 6 tablespoons extra virgin olive oil
• 3/4 cup Panko breadcrumbs
• 1 tablespoon dried oregano
• 1/2 cup Parmesan cheese, plus more for serving
• 1 pound bucatini pasta
• 1 (16 ounce) jar roasted red pepper strips, drained
• 1 large shallot, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon fennel seed
• 1 pinch red pepper flakes
• 1/2 cup tomato paste
• 3/4 cup heavy cream
• 3 tablespoons unsalted butter
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Kosher salt and ground black pepper

Directions:

1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, breadcrumbs, and 1 tablespoon oregano, and cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the crumbs aside.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
3. Meanwhile, place the skillet over high heat along with 4 tablespoons olive oil. When the oil shimmers, shallots, garlic, fennel seeds, 1 tablespoon oregano, and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, cook 2 minutes. Stir in the roasted red peppers, 1 cup pasta cooking water, cream, and butter. Season with salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
4. Add the pasta and fresh herbs, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
5. To serve; top the pasta with breadcrumbs and additional cheese. Enjoy!