Cut peppers in half, clean and grill skin side up in oven over high heat for about 10 min.
until darkened and blistered. Cover with wet kitchen towel, let cool and skin. Chop red peppers into small pieces and puree. Cut yellow bell bell pepper into strips.
Cut hot peppers in half lengthwise, remove seeds, wash and cut into fine strips.
Cook spaghetti in plenty of salted water until al dente. Heat olive oil, sauté peppers briefly, add garlic through the press, making sure that the oil is not too hot, otherwise the garlic will become bitter. Stir in paprika puree and tomato paste.
Add vegetable stock and vinegar. Bring sauce to a boil once, season with salt, pepper and chili powder. Serve the spaghetti on warmed plates, pour the bell pepper sauce over it and decorate with the yellow bell pepper strips.
