Fusilli Lunghi alla Rustica

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1. 1
   Put the olive oil and onion in a large skillet over a medium-low heat and cook until the onion turns a rich golden color.
2. 2
   Raise the heat to medium-high and stir in the garlic, red pepper flakes, and parsley.  Sauté for about 30 seconds. Add the pancetta and cook until it is lightly browned but not crisp.
3. 3
   Pour 4 quarts of water into a large pot and place over a high heat.
4. 4
   Add the strips of bell pepper to the skillet with the onion mixture and cook, stirring occasionally until the peppers are just tender, 5 to 6 minutes.  Add the tomatoes and cook until they are no longer watery, about another 5 to 6 minutes.
5. 5
   Season with salt, stir in the olives, capers, oregano, and basil, and after about 30 seconds, remove the skillet from the heat and set aside.
6. 6
   When the water for the pasta is boiling, add 1 Tbsp. salt and drop in the pasta all at once, stirring until the strands are submerged. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheeses. Taste for salt and serve at once.