1 large head broccoli (about 1 1/4 to 1 1/2 pounds)

2 tablespoons extra-virgin olive oil

Kosher salt

1 to 2 teaspoons red pepper flakes, or to taste

1 quart low-sodium chicken stock

1/2 pound whole-wheat capellini pasta

1 cup freshly grated Parmigiano-Reggiano cheese

Heat the oven to 450 degrees. Position one of the racks in the top third of the oven.

Bring a large pot of water to a boil.

Cut the broccoli, including the stems, into 2-inch pieces. Peel any thick stem pieces to remove the thick skin.

On a rimmed baking sheet, arrange the broccoli in a single layer. Drizzle with the oil, then sprinkle with salt to taste and toss well. Place on the top oven rack and roast for 8 to 10 minutes, or until the broccoli is crisp tender and slightly brown at the edges. Transfer the broccoli to a large skillet, add the pepper flakes and the chicken broth, then bring to a boil over medium-high heat.

When the water in the large pot comes to a boil, add a hefty pinch of salt and the pasta. Stir and cook for 2 minutes, or until the pasta is limp but not quite cooked through. Drain the pasta and transfer it to the broccoli pan. Simmer for 2 minutes, or until the pasta is al dente. Stir in the Parmigiano-Reggiano and salt to taste. Ladle into shallow soup bowls and serve with crusty bread. Makes 4 servings.

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