Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened.
Since you're getting an entire dinner meal out of this recipe (as opposed to just the main course or just a side), this is a completely reasonable amount of fat for dinner.
Stir in the garlic, crushed chillies, fennel seeds and tomato puree, cook for 2 mins, then add the canned tomatoes, stock and sugar. Stir gently to combine ingredients.Allow to simmer until flavors are well combined, about 8-10 minutes. Brown your butter in a large pot or pan by simmering it over medium heat until it turns brown in color and has a deliciously nutty smell, about 5 minutes.4. Whisk your flour into your brown butter and heat until thickened to make a roux (delicious base for sauces and gravies made from butter and flour).6.
Add the smashed garlic, shredded carrots and kosher salt to your roux and cook for 2 minutes.7.
Serve your low fat vegetarian pasta topped with a few toasted sliced almonds and 1 T Parmigiano Reggiano per serving.
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