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In a large pot of boiling salted water, cook the rotini over medium-high heat, stirring occasionally, until al dente, about 10 minutes.
While the pasta is cooking, heat 1 Tbl. of the oil in a large skillet over medium heat. Add the pepperoni and cook for 1 minute. Remove from the skillet with a slotted spoon and set aside.
Heat the remaining oil in the same skillet over medium heat. Add the onion, bell pepper, zucchini, and garlic. Cover and cook, stirring occasionally, until soft, about 10 minutes. Stir in the tomatoes, basil, crushed red pepper, salt, and several grindings of black pepper. Simmer to allow flavors to blend and to break up the tomatoes, about 5 minutes.
When the pasta is cooked, drain well and return it to the pot. Add the sauce and the cooked pepperoni to the pasta and toss to combine. Serve hot.
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