Heat olive oil in a large deep sauce pan over high heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken stock; simmer for about 8 minutes.
Stir in red pepper, black pepper, and cooked pasta, tossing thoroughly with sauce. Simmer until slightly thickened. Fold in torn basil and serve topped with peels of cheese.