Ingredients
配料
2 red pepper, quartered and deseeded
2个红辣椒，每个切四瓣，去籽
2 tbsp olive oil
2汤匙橄榄油
1 fennel bulb, roughly chopped
1个球茎茴香，简单切碎
1 onion, roughly chopped
1个洋葱，简单切碎
1 large carrot, roughly chopped
1个大胡萝卜，简单切碎
2 garlic clove, crushed
2瓣大蒜，捣碎
¼ tsp crushed chillies
¼茶匙辣椒面
1 tsp fennel seeds
1茶匙茴香籽
2 tbsp tomato purée
2汤匙番茄酱
400g can chopped tomatoes
400g罐装番茄丁
600ml vegetable stock
600ml蔬菜汤
1 tsp caster sugar
1茶匙白砂糖
small handful basil, leaves shredded
1小把罗勒，叶子切碎
500g bag fresh egg pasta, cooked
500g袋装新鲜的鸡蛋意面，煮熟
Method
做法
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.
把烤架加热，辣椒皮朝上放下面烤10分钟或烤至辣椒变焦。拿出来放碗里，盖好盖子放一边。放凉能用手拿的时候，把皮剥掉，把辣椒切成条。
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.
把大炖锅里的油加热，放入茴香、洋葱和胡萝卜炒8-10分钟，炒至菜变软。加入大蒜、辣椒面、茴香籽和番茄酱再炒2分钟，然后加入罐装番茄、汤和糖。不盖盖子炖15分钟或炖至蔬菜完全变软即可。
3.Take out a couple of spoonfuls of the sauce, 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.
舀出几匙汤，然后用手持搅拌棒把锅里剩余的汤搅拌均匀，炖5分钟使汤变稠，然后边搅拌边放入备用的酱汤、碎罗勒叶和辣椒。搭配意面一起吃。