Place a large pot over high heat and bring to a boil for the pasta. Once boiling, add some salt and drop the pasta. Cook to al dente according to package directions.
While the water is coming up to a boil, in a medium skillet over medium-high heat, heat 2 turns of the pan of EVOO. Add the pancetta and brown, about 3 minutes.
Add the garlic and crushed red pepper flakes, and cook 1-2 minutes. Add the red onion and cook another 5 minutes. Add the tomatoes, some salt and lots of ground black pepper. Cover and cook about 7-8 minutes or until the tomatoes are burst.