Place a large pot of water to boil. Once this starts boiling put the pasta to cook.
To prepare the fennel – cut off the top part with the greens. Take the bulb (lower part) and separate the stalks and slice. Wash these well in a large bowl of water to dislodge all the soil and grit. Drain and keep aside.
Peel the carrots. Slice off the tops and tails. Cut into not-very-thin rounds. Keep aside.
In a large pan, heat the oil and saute garlic for a few seconds, followed by chilli flakes.
Now, add the prepared fennel and carrots. Saute on a medium-high flame till the oil coats them thoroughly and let this brown a bit on a low flame for around 5-7 minutes. Sprinkle salt.
Add 1/2 cup water. Cover and cook till the fennel slices are soft. Since fennel is quite fibrous it will not turn as soft as carrots, there will be a bite to it even when cooked.
Whisk all the ingredients for the sauce with a fork in a bowl and pour it over the cooked vegetables. Let this simmer till thick (3-4 minutes). Add 30 ml vodka to this and then add the drained, boiled pasta.
Add dried herbs, adjust salt, pepper – 1-2 slices of cheese and simmer for 2 minutes, until flavours come together and cheese has melted into the sauce.