*I use vegetable stock most of the time as I don't often eat chicken or beef. Using vegetable stock will turn your pasta a purple-ish brown once it's cooked. If you use chicken (or seafood) stock, the noodles will have a slightly different color than mine (more purple than brown). You can use whatever stock you prefer or have on hand, but I think vegetable or chicken would work best for this dish.

Finely cut the onion and mince the garlic. Add all ingredients (except the Parmesan cheese) to a large pot. Bring to a boil.

Reduce the heat to a low boil and cook for 7-8 minutes, stirring occasionally. Once the noodles are cooked through, remove the bay leaf and basil sprigs before serving.