2 tablespoons vegetable oil
1 quart water
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1 cup chopped onion
1/2 teaspoon crushed red pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/3 teaspoon dried basil
1/3 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon garlic powder
2 teaspoons garlic powder
1/2 teaspoon dried rosemary
Heat oil in a saucepan in a large skillet over medium heat. Stir in the water, chicken broth, Worcestershire sauce, cheese, onion, crushed red pepper, crushed red pepper flakes, oregano, basil, oregano, thyme, salt, tarragon, garlic powder, garlic powder and rosemary. Reduce heat to low.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.