2 TBSP olive oil
 1/2 onion, chopped
 1/2 tsp. thyme
 1/2 tsp. cayenne pepper
 1/2 tsp. black pepper
 1/2 tsp. basil
 1 TBSP chopped garlic
 1 TBSP Worcestershire sauce
 1/2 tsp Tabasco sauce
 2 C. diced peeled and seeded tomatoes
 2 TBSP sugar
 1/2 C. green onions, chopped
 3 C. chicken or shrimp stock
 1 lb. vermicelli pasta or linguine
 1 lb. fresh shrimp, peeled and deveined (can substitute chicken)
 1/2 C. grated Parmesan cheese
 Saute the onion in the olive oil for approximately four minutes. 
 Add the garlic and stir.  Add thyme, cayenne and black peppers, and
 basil and cook at low heat for five more minutes.  Add everything
 else except for the pasta, shrimp, and cheese, and cook over lowish
 heat for an hour.
 Saute the shrimp in some butter and garlic until three-quarters
 cooked (pink, but not totally opaque).  Add the sauce and cook for
 an additional two minutes.  Add the cooked pasta and toss well with
 the grated cheese.  Serve hot.
 Serves 4-6