Heat the olive oil and sweat the onions and bell pepper for 10 minutes, then add the garlic, cayenne, paprika, oregano, and sugar. Cook over low heat for 1 minute.
Add the wine and simmer uncovered for 5 minutes, then add the tomatoes, stock (broth), and salt to taste. Simmer over low heat for 30 minutes. Keep the sauce hot.
While the sauce is simmering, heat a tablespoon of olive oil in a large skillet, shallow fry the zucchini in 3-4 batches in a large skillet over medium-high heat until golden brown on both sides. It will take about 6-8 minutes per batch, and you will need about 1 tablespoon of oil per batch. Transfer to a plate and season with salt and pepper to taste.
Just before the pasta is ready, add the cheese, cream, and parsley, and stir to combine. Heat the sauce until piping hot but do not boil. Toss in the pasta so that it absorbs the sauce, then toss in the zucchini. Serve immediately.
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