Venetian-Style Spaghetti all'Arrabbiata – Rachael Ray

Ingredients

• Salt
• 1 pound spaghetti
• 1 cup chicken stock
• 1 pinch saffron threads
• 1/4 cup extra virgin olive oil (EVOO)
• 2 Fresno or other medium-hot red chili peppers, very thinly sliced (I leave in the seeds – the hotter the better! – but remove them if you want to dial back the heat level a bit)
• 4 cloves garlic, very thinly sliced
• 2 pints cherry tomatoes
• 1/2 cup flat leaf parsley, chopped
• Freshly grated Parmigiano Reggiano cheese