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)