Mash the garlic and remove the peel.
Put garlic, rosemary, and butter in a saute pan or small sauce pan and turn heat to medium.
Cook, stirring frequently, for 4 to 5 minutes.
Add crushed bouillon cube. Cook and stir until the bouillon is completely dissolved.
Pour the sauce through a fine strainer over cooked and drained pasta. Toss.
Add parmigiano and toss again. Serve with additional grated cheese on the side.