Preheat the oven Gas 8, 230°C, 450°F. Place the peppers in an oven proof dish and cook for 30 minutes or until soft. Leave to cool for 10 minutes, then remove the skins, deseed and chop.
Heat the oil in a heavy based saucepan add the shallots and cook until softened. Add the garlic, chillies and 2tbsp of stock and cook for 5 minutes, then add the peppers and sundried tomatoes and cook for a further 10 minutes adding the rest of the stock. Add the vinegar and cook for another minute.
Meanwhile, cook the pasta according to the packet instructions. Drain and then mix with the sauce.