Step 1

Cook capsicums over a medium gas flame or under a hot grill, turning, for 12-15 minutes or until charred. Transfer to a heatproof bowl. Cover and stand for 5 minutes to lift the skin. Peel. Thinly slice.

Step 2

Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 2 tablespoons liquid. Return pasta to pan.

Step 3

Heat oil in a large frying pan over medium heat. Cook onion, garlic and chilli, stirring, for 2 minutes or until aromatic. Add zucchini. Stir for 3 minutes or until soft. Add tomato, combined capsicum and sugar. Simmer for 5 minutes or until it thickens slightly. Season.

Step 4

Add the capsicum mixture, basil, pecorino and reserved cooking liquid to the pasta. Toss to combine.