Tomato Saffron Spaghetti

1. Bring about 4 quarts of water to a boil in a large pot. Salt the water, then add the spaghetti. Cook according to package directions, drain.

2. While waiting for the water to boil, heat olive oil in another large pot over medium heat. Add onion and cook, stirring often, until soft (about 5 minutes). Add the garlic and red pepper flakes. Cook another 30 seconds, or until garlic is fragrant.

3. Pour in the chicken broth, saffron threads, and tomatoes. Cover and cook for about 10 minutes, or until the skin on the tomatoes bursts.

4. Lightly mash the tomatoes with a potato masher. Add the cooked and drained pasta, fresh herbs, and Parmesan. Stir well.

5. Season to taste with salt and pepper.

Recipe based on the Venetian-Style Spaghetti all’Arrabbiata in the September issue of Every Day with Rachael Ray.