1

In a wide frying pan, cook pancetta over medium heat until it is crisp and lightly browned, stirring often. Lift out, drain, and set aside. Measure the drippings; add oil, if needed, to make 1/4 cup.

2

To drippings, add onion and chiles. Stir until onion is soft but not brown (6 to 8 minutes). Add garlic, tomatoes (break up with a spoon) and their liquid, wine, and parsley Boil gently until slightly thickened (10 to 15 minutes) ;‘stir occasionally.

3

Meanwhile, in a 5- to 6-quart pan, cook bucatini in 3 quarts boiling water just until tender to bite (about 10 minutes); or cook according to package directions. Drain well and place on a deep platter.

4

Mix pancetta into sauce; season to taste with salt. Spoon sauce over pasta; mix lightly using forks. Serve with cheese to add to taste.