a) Boil a full kettle. 

b) Meanwhile, trim the courgette and slice into 1cm thick rounds.

c) Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side. 

a) While the courgette is cooking, peel and grate the garlic (or use a garlic press).

b) Once the courgette is cooked, season with salt and pepper, then transfer to a bowl. 

a) Add a drizzle more oil to the (now empty) frying pan, add the garlic and fry for 30 secs.

b) Stir in the passata, chicken stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts). 

c) Bring to the boil then lower the heat and simmer the sauce until thickened slightly, 3-4 mins. 

a) Meanwhile, pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.

b) Add the filled pasta and cook until tender, 3 mins.

c) Once cooked, carefully drain in a colander. Drizzle with oil and gently stir through to stop them sticking together.

a) Once your sauce has thickened, stir in the Italian style cheese.

b) Remove from the heat.

c) Taste and season with more salt, pepper and sugar to taste.

a) Gently stir the filled pasta and courgette into the sauce and share between your serving bowls. 

b) Top with the rocket and drizzle some olive oil over the leaves to finish.