Heat the oil in a large saucepan over medium heat. Add the garlic, do not walk away from the stove. Cook until it is light brown, about 2 minutes. Add all of the tomatoes and chile. Season generously with salt. Cook until the tomatoes begin to burst, 8-10 minutes. Stir in half the lemon zest and all of the lemon juice. Continue to cook until most of the tomatoes have burst and begun to break down, 3-5 minutes. Set them aside and cover to keep warm.
Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package directions until al dente
Reserve 1 cup of the pasta water, drain the pasta and return it to the pot. Add the tomato mixture, grated cheese, and ½ cup of the pasta water to the pot and toss to combine. Add additional pasta water, as needed, to make a light sauce. Stir in the fresh herbs and a generous drizzle of olive oil. Season with salt and pepper.
Serve warm with a sprinkle of fresh herbs, more grated cheese and some lemon zest
If using sausage, slice 1 to 1½ inch pieces and sauté in a pan until browned and cooked through. Add on top and around the pasta once plated