Drain any excess fat. Add red wine to the skillet and cook 1 minute longer. Add tomatoes, tomato paste, beef stock, salt, pepper, garlic powder, onion powder, and Italian seasoning to the skillet and bring to a low boil. Reduce heat to low and simmer sauce for 20-30 minutes, stirring occasionally.. Instructions. In a large saucepan, heat the olive oil over medium heat and then add the onions. Cook until tender, about 7 minutes. Add the garlic and cook another minute or two until fragrant. Add the canned tomatoes, 3 tablespoons of basil, salt, pepper, and pepper flakes and cook for 15 minutes. Add the cherry tomatoes and cook another 15.
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Preparation. Bring a pot of salted water to a boil and cook pasta until very al dente. Over medium heat, warm tomato sauce in a skillet and toss in cooked pasta. Drizzle with olive oil and cook for 5 minutes. Add parmigiano cheese and basil. Serve pasta in a deep bowl and top each serving with ¼ mozzarella di bufala. Garnish with extra basil.. Add the pasta and cook according to the package instructions. (Paccheri usually cooks in 12 minutes). While the pasta is cooking, pour olive oil into a large skillet. Add the garlic and red pepper flakes, and cook over medium heat for 1 minute. Now add the tomatoes and cook for about 7 minutes, stirring occasionally.
