In a slow cooker, combine the wine, 1 cup water, tomato paste, onion, garlic, and ground allspice. Season with salt and pepper to your liking.
Season the short ribs with salt and pepper.
Cook bacon in skillet until browned and chop into pieces. Add the bacon to the slow cooker.
In the same skillet, sear the short ribs on both sides, then transfer ribs to the slow cooker. Add the parmesan rind and mix everything together. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
Bring a large pot of water to a rolling boil and add frozen CAULIPOWER Papparadelle Cauliflower Pasta to boiling water. Stir to loosen. Cook for 3 minutes, then drain the water.
Remove parmesan rind from the slow cooker and shred the meat, discarding the bones, and toss the meat with the sauce.
Serve the sauce over the CAULIPOWER Papparadelle Cauliflower Pasta, and top with fresh grated parmesan and chopped basil and enjoy!