In a dutch oven heat olive oil over medium heat, add carrots for 5 minuets then garlic and shallots until the garlic becomes fragrant, about 1 minute.
Add chopped bell peppers. Let that cook for 8 mins. stirring occasionally.
Add the crushed tomatoes, red pepper flakes, oregano, dried basil, garlic and onion powder & salt pepper to taste. Let that simmer on low heat for 20 minutes while you cook the pasta, be sure to heavily salt the pasta water.
Once the pasta is al dente drain and fold into the sauce with the parmesan. Add garnish and serve.