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Trim off both ends of the cucuzza and use a vegetable peeler to remove the outer skin.
Cut into smaller length (3 or 4 pieces depending on the length of your cucuzza) to make it easier to handle.
Cut in half and use a spoon to scrape out the seeds in the center of the squash.
Cut each piece in half lengthwise and chop into half moon shaped slices.
Dice the onion.
Roughly chop the tomato. I left the skin on but if you prefer you may remove it. Score the flesh with a sharp knife. Drop the tomato into a pot of boiling water for 1 minute. Let cool and peel off the skin.
Peel and cut the potatoes into cubes.
Heat olive oil in a large skillet or sauce pan.
Sauté onion for 3 minutes.
Stir in the chopped tomatoes, pepperoncino (if using) and a pinch of salt. Cook, stirring for 2 minutes.
Add the cucuzza, potatoes and a pinch of salt. Cook, stirring, for 3 minutes
Stir in 1 cup of water. Bring to a boil, then lower to a simmer, cover and cook for 40 minutes or until the potatoes are fork tender.
Uncover, adjust seasoning if needed, and let simmer an additional 10 minutes to thicken the sauce.
Meanwhile, bring a pot of water to a boil and cook the pasta until al dente. Drain and add to the cucuzza.
Add fresh basil, drizzle with a little olive oil and serve hot with grated cheese at the table.