Yield: 4 servings
|2 tablespoons||Olive oil|
|½ teaspoon||Cayenne pepper|
|½ teaspoon||Black pepper|
|1 tablespoon||Chopped garlic|
|1 tablespoon||Worcestershire sauce|
|½ teaspoon||Tabasco sauce|
|2 cups||Diced peeled and seeded tomatoes|
|½ cup||Green onions, chopped|
|3 cups||Chicken or shrimp stock|
|1 pounds||Vermicelli or linguine|
|1 pounds||Fresh shrimp, peeled and deveined *|
|½ cup||Grated parmesan cheese|
* or substitute chicken
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.