1/4 cup extra-virgin olive oil
1 large head 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, to taste
1/2 pound capellini
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
Choose a topic to find related recipes.