Step 1

Bring a large pot of water to a rolling boil, then sprinkle in a big pinch of salt. Add the pasta, and cook until al dente as indicated on package instructions or to your desired doneness. Drain well, transfer back to the pot and cover to keep warm.

Step 2

While the water comes to a boil and the pasta cooks, in a large (12-inch) skillet, heat the olive oil over medium-high heat until it shimmers. Add the pork, if using, onion, garlic, fennel seeds, oregano, salt and black pepper, and cook, using a wooden spoon to break up the pork, until the meat is no longer pink and the onions have softened, about 4 minutes. Increase the heat to high and cook, stirring occasionally, until the pork browns and crisps, about 2 minutes.

Step 3

Reduce the heat to medium-high, and add the bell peppers and cherry or Fresno pepper, if using. Cook, stirring occasionally, until they soften, about 4 to 5 minutes. Use the liquid released by the peppers to help scrape up any browned bits that have started to form on the bottom of the skillet. Reduce the heat to medium, then taste the mixture, and add more salt and black pepper, if desired.

Step 4

Push the meat and vegetables to one side of the skillet, and briefly tilt it so some of the fat coats the bottom of the empty side of the pan. (If there is no fat, add 1 to 2 tablespoons of olive oil to the empty side of the skillet.) Add the breadcrumbs, stir to coat in the fat, and cook for 2 to 4 minutes without stirring, until starting to brown. Remove from the heat.

Step 5

Stir the meat and pepper mixture into the pasta, along with the parsley and parmesan. Taste again, adjusting the salt and pepper as desired. Serve family-style, with additional parmesan on the side.