Using a large Dutch oven, add olive oil and place over medium heat.

Once hot, add the red pepper flakes, diced onions and pancetta; sauté, stirring occasionally, for 10 minutes.

Add minced garlic and tomato paste; stir until well combined. Continue sautéing for 3-4 minutes.

Place canned tomatoes in a large ziptop bag and crush with your hands. (Tip: the ziptop bag is to prevent tomato juice from going everywhere!)

Transfer tomatoes into Dutch oven; stir and bring mixture to a simmer. Reduce heat to medium-low and let simmer, stirring occasionally, for 15-20 minutes.

Fill a large stockpot with salted water and bring to a boil.

Cook pasta until al dente, according to package instructions. (Note: Save ~½ cup of pasta water!)

Once sauce is done simmering, stir in torn basil leaves, salt and pepper.

Transfer cooked pasta into Dutch oven and toss with sauce until well coated. (Note: If sauce is too thick, add a couple tablespoons of the reserved pasta water.)

Before serving, garnish with chopped Italian parsley and grated Parmesan cheese.