Bring a large pot of generously salted water to a boil and drop in the orecchiette. Cook until al dente about 8-9 minutes.
Put a large sauté pan over a medium flame and heat the Bomba alla Calabrese. Cook until the mixture is warm, about 3-4 minutes.
Add the panna da cucina and sauté for an additional 3-5 minutes stirring continuously to incorporate. Lower the flame to low.
Once the pasta is al dente, scoop the pasta out of the water and add to the pan. Toss everything together over medium-high heat for 1-2 minutes. Add some pasta water if desired.
Serve in bowls with hot pepper flakes if desired.