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.
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.
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.