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Heat olive oil in a pan and sauté pancetta until browned
Remove pancetta and set aside
In the same pot, sauté chopped onions for about 10 minutes until they start to brown
Return pancetta to the pot
Add minced garlic and crushed red pepper flakes, cook for 1 minute
Pour in red wine and cook for 3-5 minutes until liquid almost fully evaporates
Add crushed tomatoes and sugar, bring to a boil
Lower heat and simmer uncovered for 10 minutes
Cook spaghettoni pasta according to package directions with salt
Transfer cooked pasta directly into the sauce using tongs, adding some pasta water if needed
Remove from heat and stir in grated parmesan and fresh basil
Toss everything together and serve