1/4 cup extra-virgin olive oil
1 large head of broccoli, 1 1/4 to 1 1/2 pounds, stems removed and florets trimmed into pieces 2 inches long with a stem about 1/2-inch thick (4 to 5 cups)
1 quart chicken stock, preferably homemade
1 to 2 teaspoons hot red pepper flakes, or to taste
1/2 pound fresh capellini
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
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