Instructions

Cut the pancetta in 1/4" cubes and add to a large skillet over medium heat. Cook until brown and crispy. This will take 15-20 minutes if you are using pancetta, 8-10 minutes for bacon. Remove from the pan and drain off all but about 2 tablespoons of the fat.  Add pancetta back to the pan with the onion and saute until the onion starts to get soft, about 8 minutes, add the quartered tomatoes,red chili flakes and garlic and simmer for another 15 minutes or so until the tomatoes break down and become saucy. Add the basil and serve over pasta with a sprinkle of Parmesan cheese.