1Heat half the oil in a large frying pan over medium heat; cook pancetta for 5 mins or until starting to crisp. Remove from pan using a slotted spoon, place on a paper towel-lined plate. Add remaining oil to pan; cook onion, stirring occasionally, for 10 mins or until soft but not browned.
2Add garlic and chilli; cook, stirring for 1 min or until fragrant. Add tomatoes, sugar and basil; simmer, uncovered, for 20 mins or until thickened.
3Blend or process sauce, if desired, then return to heat and add pancetta.
4Cook pasta in a large saucepan of rapidly boiling salted water until al dente. Reserve ½ cup cooking water; drain. Serve with sauce, adding a splash of reserved cooking water if necessary to amalgamate sauce with pasta. Top with Parmesan and extra basil leaves.
Photo: John Paul Urizar/BauerSyndication.com.au