b'SERVES 4 TO 6 1 28-ounce can Italian peeledtomatoesDrain and chop the canned tomatoes, saving the drained juice to use later in 3 tablespoons olive oilthe making of the sauce. Heat the olive oil and garlic in a large saut pan on 6 garlic cloves, thickly slicedmedium-high heat until the garlic starts to brown, about 2 to 3 minutes. 8 ounces sliced pancetta, cut into Add the pancetta or bacon, the onions and red pepper flakes. Cook until the 1-inch pieces, or an 8-ounce pancetta/bacon begins to brown and the onions soften, about 2 to 3 minutes. piece of slab bacon withthe rind removed, cut in Add the tomatoes and bring to a boil, stirring well. Pour in the red wine and -inch dicestir up any brown bits that might be clinging to the bottom of the pan. Bring tocup chopped oniona boil over high heat for 2 minutes and cook until the wine is reduced by half. teaspoonredpepperflakes Add the chopped basil, then the reserved juice from the tomatoes; bring to a boilcup red wineonce again, then simmer for 20 to 25 minutes. 4 tablespoons chopped fresh basil 1 pound dried pastapreferably Cook the pasta in boiling water according to the directions on the package. spaghetti, penne, ziti or Drain well and return to the pot. rigatoni 5 tablespoons grated Romano Pour the sauce over the pasta and cook, stirring, over medium heat for cheese3 to 5 minutes, until the sauce is absorbed. Add the cheese, toss well, and serve. SUGGESTED WINE PAIRING: LUNA MATER FRASCATI SUPERIOREstep-by-step'