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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:
Yield: approximately 1 1/2 cups
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Pappardelle with "Osso Buco" Ragu
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