Heat olive oil in a large frying pan over medium heat. Add the chopped bacon and cook for about 5 minutes, allowing the fat to render.

Add the finely chopped onions and chili flakes to the pan. Cook for 15 minutes, stirring frequently, until the onions are completely softened and the bacon is nicely browned.

Pour in the chopped tomatoes, red wine, and dried oregano. Bring the mixture to a boil, then reduce to a gentle simmer.

Meanwhile, cook the rigatoni or penne in a large pot of salted boiling water until al dente (still with a slight bite).

Drain the pasta and return it to the pot. Pour the simmering sauce over the pasta.

Add the butter and stir until it melts completely, creating a silky, glossy sauce that coats the pasta.

Divide between warm plates and finish with freshly ground black pepper and a generous sprinkle of grated Parmesan cheese.