In a pot large enough to hold all the ingredients, add the pasta, tomatoes, onion, garlic, basil, pepper flakes and oregano.
Add the chicken stock and top with the olive oil.
Cover the pot and bring the liquids to a boil. As soon as it starts to boil, reduce the heat to a simmer and continue cooking for 10 - 12 minutes until most of the liquids have cooked down to a sauce-like consistency. If you want a thicker sauce, continue cooking but be careful not to cook it down too much.
Be sure to stir the pot every few minutes to combine the ingredients and prevent anything from sticking on the bottom.
Taste the sauce and adjust seasoning with salt and pepper.
Stir and serve with the Parmesan cheese.