Bring a large pot of salted water to the boil. Once boiling, add the tagliatelle and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

Peel, halve and finely slice the shallots. Peel and finely slice the garlic. 

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Transfer the prawns to a plate. 

Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the shallots and cook for 2 min. Add the garlic, chipotle (spicy!) and dried oregano and cook for another 1 min. Add the tomato paste, red vinegar, vegetable stock cube, tomato passata and brown sugar and simmer for 5 min. Add the cream cheese and cook for 1 min further or until fully dissolved. 

Add the prawns, drained tagliatelle and 50/75/100 ml of the reserved pasta water to the pan. Season generously with black pepper and give everything a good mix up. 

Wash and dry the rocket. Serve it over the pasta and garnish with the chilli flakes (spicy!).