Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
Divide the pasta between two bowls and garnish with the cilantro and cheese.
Courtesy of Food Network Magazine
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