Step 1

Heat a large pot of water to boil for pasta, 6 quarts

Step 2

Preheat oven to 400˚F

Step 3

Line a baking sheet with parchment paper

Step 4

Cut tops off peppers about ¼ of the way down and reserve tops, then remove seeds and ribs, spray with cooking spray, and season with salt and pepper

Step 5

Arrange the peppers and tops on the baking sheet

Step 6

Roast the peppers about 20 minutes, then remove from oven

Step 7

Heat a large skillet with EVOO, 4 turns of the pan, over medium heat, stir in the anchovies and melt anchovies into oil, add the garlic, chili paste, sundried tomato paste, capers and olives, stir a minute or 2, then add the vermouth or wine, reduce a minute more and remove from heat

Step 8

Salt water and cook bucatini 1 minute less than directions for al dente

Step 9

Reserve about a half cup of cooking water, then drain

Step 10

Toss bucatini with sauce, starchy cooking water, herbs and half the cheese

Step 11

Remove from heat and allow mixture to cool slightly, until cool enough to handle

Step 12

Fill the peppers with pasta and top with a little more cheese in each pepper, place in oven 10 minutes more to melt cheese a bit and settle pasta

Step 13

To serve, place lids on peppers letting pasta peek out

Step 14

Serve extra bucatini around or alongside the peppers