In a large pot, mix the passata, water, vegetable stock, bay leaf, onion, garlic, Italian herb seasoning, parsley, sugar, salt, pepper and hot red pepper sauce. Bring to the boil, reduce heat to low and simmer at least 30 minutes.
Stir in the celery, carrots, courgette and sweetcorn. Cover and continue to simmer 30 minutes.
Stir macaroni pasta into the pot and continue cooking 10 minutes or until pasta is al dente.