Bring a large pot of salted water to the boil and cook the penne according to pack instructions. Reserve a small mug of pasta water before draining.

While the pasta cooks, add the ’nduja to a large pan over low heat and let it soften for a minute. Stir in the cream cheese and the chicken stock until smooth and creamy.

Add the drained pasta straight into the pan along with the zest and the juice of the lemon. Toss well so the pasta is fully coated. Add a little pasta water if needed to keep it silky.

Take it off the heat and stir through the sun-dried tomatoes, and the rocket so it just wilts. Season to taste with salt and black pepper.

Serve immediately with plenty of grated Parmesan.