Heat oil and add pancetta. Stir for a minute and then add onion and cook until it turns golden brown. Add tomatoes, chili, basil, and salt and pepper. Cook 30 minutes or until sauce thickens.
In a large skillet, start sautéing the pancetta, and after a minute or two, add the onion. Cook until golden. Meanwhile cook the pasta, rigatoni is preferred, but any tube pasta will do like Cavatappi. When the pasta has a minute or 2 left to cook, drain it, retaining 1 cup of cooking liquid. Add pasta to pancetta and onion and mix well, cooking for a minute. Place in serving bowl and add pecorino and a generous amount of black pepper and salt only after you have tasted it.
In a large skillet heat oil and add pancetta. You can add a couple cloves of garlic here if you want. Sauté slowly with a pinch of chili pepper. When pancetta becomes crispy, add tomato sauce and a handful of pecorino. Meanwhile cook bucantini al dente. Drain pasta saving a little pasta cooking water to add to the skillet with the bucantini. Now turn on heat high, and spread a handful of pecorino and a handful of parmegiano over the bucantini and stir until the sauce becomes thick and creamy. Transfer to serving dish and add a little more of the pecorino and parmesan.
Sauté garlic in oil. Add clam juice, oregano, salt and pepper. Simmer 5 minutes. Stir in clams and juice and cook uncovered about 10 minutes. Stir in parsley. Serve tossed with angel hair or thin spaghetti.