Extra-virgin olive oil, to coat pan
2 ounces diced pancetta (thick-cut regular bacon will work as well)
1 teaspoon crushed red pepper flakes
5 ounces pasta (bucatini, linguini or tagliatelle work well)
1 ounce diced red onion
5 ounces red sauce (see Cook's Note, below)
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving
For best results for a red sauce, crush one 28-ounce can of Italian plum tomatoes or San Marzano tomatoes with the back of a fork until they are mashed, but still chunky. You can also use a simple jarred tomato/basil sauce from your grocery store.