Preparation

1. In a large skillet or wide saucepan, heat olive oil over medium heat. Add yellow onion and cook until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
2. Add the ’nduja and break it apart with a spoon as it warms. Let it melt into the onions, stirring until it becomes a deep red paste and begins to sizzle gently, 3 to 4 minutes.
3. Add the Tropean onions and stir to combine. Pour in the white wine, bring to a simmer, and cook until reduced by half, about 5 minutes. Stir in the crushed tomatoes and chili flakes (if using). Simmer, stirring occasionally, until thickened slightly and flavors meld, 15 to 20 minutes. Stir in heavy cream.
4. Meanwhile, cook the Zucca Pasta in a large pot of salted boiling water until just shy of al dente. Reserve 1 cup of pasta water, then drain.
5. Add the drained pasta to the sauce along with ¼ cup of the reserved pasta water. Increase heat to high and toss rapidly until pasta is fully coated and sauce is glossy and clings to the pasta, 1–2 minutes. Add more pasta water as needed to loosen. Off heat, stir in ¼ cup pecorino and adjust seasoning with salt to taste.
6. Divide into warm bowls, top with more pecorino.