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Chop the onion, mince the garlic, and julienne the basil.
Fill a large pot with water, add two tablespoons of salt, and bring it to a boil.
Add three tablespoons of olive oil to a Dutch oven over medium-low heat.
Add the diced pancetta and cook for five to seven minutes until browned.
Remove the pancetta with a slotted spoon and set aside.
Add the chopped onion to the Dutch oven and sauté for 10 minutes until browned.
Add the pancetta back into the Dutch oven along with the minced garlic and red pepper flakes, and cook for one minute.
Add the wine and cook for three to five minutes until the liquid has almost evaporated.
Add the crushed tomatoes and sugar, and simmer uncovered for 10 minutes, stirring occasionally.
Cook the bucatini pasta in the boiling water for two minutes less than al dente according to package directions.
Season the sauce with salt and pepper before adding the pasta.
Transfer the pasta to the sauce, adding a splash of pasta water.
Cook over low heat for two minutes, stirring with tongs.
Add half a cup of pecorino and all the basil, and toss everything together.