1. Method:

    • Heat a large pot with 2 tablespoons of olive oil over medium heat.
    • Add in the red peppers and red onion. Cook until peppers are soft and onions are translucent.
    • Add in the garlic and mushrooms. Allow the mushrooms to release juices and fully cook down, about 5 minutes. In the last minute of cooking, add in the oregano and basil.
    • Turn the heat to high and deglaze the pan with Balsamic vinegar. Cook down the mixture for 2-3 minutes.
    • Add in Knorr Tomato Pronto, sugarand Knorr Aromat Seasoning Powder. Allow mixture to come to a boil, then turn heat to low. Plop in the parmesan, cover the pot with a lid, and let simmer for 2-3 hours (the longer it goes, the deeper the flavor will be).
    • Finish with buffalo mozzarella and fresh sage
    • Serve with Tagliatelle pasta