Zucchini Tomato Sauce with Fat Spaghetti

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1/4 cup EVOO

3 small, firm zucchini, seeded and chopped

1 small onion, finely chopped

4 cloves garlic, chopped

1 chile pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes

1 tablespoon fresh rosemary, finely chopped

Salt and pepper

2 tablespoons tomato paste

1/2 cup dry red or white wine

One 28- to 32-ounce can San Marzano tomatoes

1 cup passata or tomato sauce

A few leaves fresh basil, torn

1 pound pici or bucatini pasta

2 tablespoons butter

Grated Pecorino cheese (tangy) or Parmigiano-Reggiano (buttery, nutty)