Chop or purée the tomatoes. Heat the olive oil in a saucepan and add the garlic, chilli and tomatoes.
Season with salt, pepper and sugar. Simmer uncovered, for about half an hour, until the sauce has reduced and thickened.
Tear up the rocket and discard any stalks.
Stir into the tomato sauce.
Stir in the vodka and cream, then remove from the heat.
Cook the pasta according to the packet instructions and drain well.
Add the sauce to the pasta and mix well.
Serve with a generous sprinkling of Pecorino cheese and garnish with chopped, fresh basil.
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