Peel, wash and cut the carrots into small cubes. Clean the leek, cut into cubes, wash and drain. Peel and finely dice the onion. Clean, wash and dice the bell peppers.
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a frying pan. Sauté the onion cubes for 1-2 minutes. Add carrots and tomato paste and sweat for 2-3 minutes. Add bell peppers and leek and sauté briefly.
Add canned tomatoes and stock and bring to the boil. Season the sauce with salt, pepper and a little chilli and let it simmer for 8-10 minutes. Drain the pasta. Wash the basil and dab dry. Chop leaves of 2 stems and add to the sauce.
Arrange the pasta and sauce, sprinkle with Parmesan shavings and garnish with basil.