2 red peppers quartered and deseeded

2 tbsp olive oil

1 fennel bulb, roughly chopped

1 onion roughly chopped

1 large carrot roughly chopped

2 garlic cloves crushed

¼ tsp crushed chillies

1 tsp fennel seeds

2 tbsp tomato purée

400g can chopped tomatoes

600ml vegetable stock

1 tsp caster sugar

small handful basil

leaves shredded

500g bag fresh egg pasta

cooked

step 1

Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.

step 2

Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.

step 3

Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.

Recipe Source: Good Food

Kindly check the ingredients info before you start with the recipe.