Warm up the chicken stock over medium to high heat. Add one cup of the tomato sauce into the chicken stock and stir. Once warm, leave on low heat.
Add a drizzle of olive oil to a deep wide skillet and heat over medium to high heat. Once hot, add the garlic and sauté for about 30 seconds. Add in the tomato paste and stir.
Place the pasta flat into the pan and lower the heat to medium low. Move the spaghetti around the pan using a cooking fork for about a minute until it starts to soften up.
Add in two ladleful's of the chicken stock mix. Once the spaghetti absorbs the liquid add in another two ladleful's. Move the spaghetti around until the liquid is absorbed.
Add in the hot pepper flakes, sundried cherry tomatoes, and two more ladleful's of chicken stock. Season with salt and black pepper. Move the spaghetti around until the liquid is absorbed and continue adding two ladleful's of chicken stock until the spaghetti is almost fully cooked. This is the same method as a risotto.
When the spaghetti is almost cooked to your tasting, add in one cup of tomato sauce and allow the pasta to cook for about 5 more minutes.
Remove from the stove top and serve with a sprinkle of freshly grated Grana Padano cheese.