1. Place broth in a medium pot.  If using a long pasta like fettucine, break it in half to make stirring easier later; then add it to the pot.  Add the tomatoes, oil, onion, garlic, 1T of the basil, oregano, red pepper, and black pepper.

2. Make sure the ingredients are submerged under the liquid.  Place a lid on top of the pot, then turn the heat onto high.  Allow the pot to come up to a full, rolling boil over high heat, then remove the lid and turn the heat down to medium.

3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, until the pasta is cooked and most of the liquid has been absorbed.  Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom; avoid over-stirring, which can cause the pasta to become sticky and mushy.  The pot must be boiling the entire time.

4. While the mixture cooks, heat up your cooked meat, if necessary.

5. Once the pasta is cooked, stir in the meat and sprinkle the cheese over the top.  Serve!