Make the sauce
Bring a large pot of water to a boil. In a large frying pan over medium-low heat, warm the oil. Add the pancetta, onion, and red pepper flakes and sauté until the onion is softened and the pancetta is lightly browned, about 6 minutes. Stir in the wine and tomato paste. Reduce the heat to low and cook until the wine evaporates slightly, about 1 minute. Add the tomatoes and ½ teaspoon salt.
Raise the heat to medium-low and simmer, stirring occasionally, until the sauce is thickened, about 20 minutes.