1 Tablespoon Olive Oil
8 Ounces Uncooked Spaghetti, Broken Into 1 Inch Pieces
2 Cloves Garlic, Minced
1 ½ Cups Chicken Broth
½ Teaspoon Red Pepper Flakes, Or To Taste
Salt To Taste
2 Tablespoons Freshly Grated Parmigiano-Reggiano Cheese, Or To Taste
1 Tablespoon Chopped Fresh Flat-Leaf Parsley
Step 1 Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
Step 2 Stir garlic into spaghetti pieces and cook for 30 seconds.
Step 3 Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
Step 4 Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
Step 5 Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve. Serve with meat balls, garlic bread and side salad. Serves 2