Dice up your pancetta, add it to your skillet and brown it off. Next, add finely diced onions and red chillies, and cook until fragrant. Add minced garlic and cook till fragrant. Deglaze with pasta water or white wine and let simmer for a few minutes. It should look jammy in consistency. Cook your Rigatoni until al dente and add to your sauce. Finish with Parmigiano Reggiano, a splash of pasta water and freshly torn basil. Serve with more grated cheese.
