Put a large pan of salted water for the pasta on the stove to heat while you're making the sauce.
In a large deep frying pan, heat the oil over a moderate heat. Add the pancetta and fry for 4 minutes until just beginning to crisp.
Stir in the onion, celery, garlic, chilli flakes and oregano into the pan and fry. for 4-5 minutes until the onions are soft.
Pour in the wine and let it sizzle for 30 seconds or so until the alcohol has burned off.
Now add the tomato and a cup of water. Stir well and let this come to a simmer. Season generously with salt and pepper to taste. Simmer for 15 minutes then remove from the heat.
When the pasta water is boiling, cook the pasta to the packet instruction minus about 1 minute. Drain and add directly to the pasta sauce over a moderate heat. Toss it around and cook for a further 2 minutes. Remove from the heat and you're ready to serve.
Portion up and dust generously with finely grated Pecorino or Parmigiano Regiano.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.