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Heat the oil in a large saucepan over a medium heat and cook the onion and garlic for 5 mins until just softened and fragrant. Stir in the courgette, chilli flakes (if using), tomato purée and chopped tomatoes, stir well, and cook for 8-10 mins more until the courgettes are cooked through.
Meanwhile, cook the pasta until al dente following pack instructions. Drain and set aside, reserving a little of the pasta cooking water.
Reduce the heat on the tomato sauce to low and stir in the cream. Warm through for 5 mins until the sauce has thickened slightly, season well and stir in the oregano.
Add the cooked pasta to the sauce along with a splash of the reserved cooking water to loosen, if needed, and toss well to coat. Top with the grated cheese before serving.