know you're tired of all your pasta side dishes

you need something new and exciting so ironically we're gonna fix that problem

with something broken but before we get to the pasta we got to talk about

stock so ideally you're going to use a really nice homemade chicken broth which

is what i have simmering here all this was with some leftover garlic and herb

chicken

and by the way if you remember our broth lesson

i told you not let it boil cause it'll get cloudy I let mine boil

for this dish it's not really going to matter but i did want to illustrate that because

that's what will happen if your heats too high when you're cooking a stock

and of course if you don't have homemade no worries just get a nice all-natural

chicken broth

and you'll be fine

alright so our broth is ready we're also going to need some of this cut spaghetti

which is more commonly referred to as broken spaghetti because most people

don't buy it like this

they break their own up

but we need one cup of broken spaghetti we're going to head over to the stove where I have a pan

on medium heat I'm going to put one glug of olive oil in I'm going to dump in a cup of

broken spaghetti and what we're gonna do is slowly or not that slowly but kinda

slowly toast that over medium heat

until it turns a beautiful golden nutty brown

now this is one of those recipes thats super easy and relatively fast

this is probably gonna be like fifteen minutes start to finish but you can't

walk away

if you walk away from that pasta you're gonna cook it too dark and it'll kind of

reck the recipe

so under toasting it is fine but if you get it too dark brown it's going to have

kind of an off taste should be very careful you want to stir continually

until you have something that's pretty much exactly that color

alright so that's looking perfect at that point I'm going to toss in some minced garlic and just give that a very

quick thirty second sizzle in that broken spaghetti and then we're gonna

immediately dump in the first addition of hot broth

so my stock pot is right next to this pan

I dumped in about a half a cup I'm going to raise the heat up to medium high

so I'm going to put the first edition in and I'm going to stir stir stir

that's gonna absorb and soak in relatively quick

maybe two three minutes at which point I'm going to add another splash of stock and

we're gonna do the same thing until all the stocks added and i'm gonna give you

all the measurements of course so the reason this technique is referred to as a

risotto quote unquote

is because we're using that same technique of

dumping some stock in cooking it until it's absorbed dumping more in cooking it etc

okay so same drill here you're just gonna cook stirring over medium

high heat and when it looks like most of the liquids absorbed you add a little

more if it needs it of course you're gonna stop when the pasta has the

texture you're looking for

so I believe my cooking time when i started adding the liquid

was about ten minutes I know the package says like six but it's gonna take longer

to cook than if you were to just boil it in water but don't worry about time again

you're going until the stocks absorbed

and the pasta is tender

and of course depending on the size your pan and how high your heat is

you may need a little more or a little less broth but that's okay that's

cooking

we're always adjusting as we go

and when it just almost look like it was starting to dry out that's the perfect

time to give it a little taste a little test

at this point i usually turn my heat down to medium low so things don't go

so quick

so I'm going to give this a little taste for salt i'm also going to check how close the pasta is

so mine was just to that al dente point I enjoy

so I'm gong to add some salt here I'm also going to add some red pepper flakes you can of course

use cayenne or of course like a million other things

and once you've adjusted your seasoning

you're pretty much done

again my heat is on medium low here and just giving it a stir

and I'm just waiting for that perfect point where the broth is absorbed

the pasta is cooked and it looks like that

now to finish we're going to turn the heat off

we're going to add some fresh italian parsley and some cheese, I'm using pecorino romano

you can use reggiano parmesan of course

and once that's stirred in you're done

and by the way don't think that shine is just from the olive oil there's really

not that much olive oil in this

that's actually the rich reduced chicken broth

kind of coating those noodles with that beautiful sticky goodness

so awesome

what an interesting and fun to make and delicious to eat pasta dish maybe a little

more cheese over the top up to you you're the boss of your broken spaghetti

alright let me take a taste of this, just so so good very flavorful

all those noodles are separated they're not stuck together

has a nice to toothsomeness to it

and toasting it before we added the liquid gives it this great little subtle toasty

flavor it's really really beautiful so i just did a small portion as a quick side

dish you could also make a larger portion

throw in some veggies and some shredded chicken and you would have

a fantastic full meal

so anyway i hope you give that a try

head over to foodwishes.com for all the ingredient amounts and more info as

usual

and as always enjoy!