Rigatoni Amariciana - Can be made Vegan

After my daughter decided to become a vegan, making meals in the begining was quite a challenge.  This was always one of her favorites.  I would have a pot of sauce cooking for both of the daughters, and a pot of normal sauce cooking for my husband and I.  This is super easy.  Some Italians like to add peas to the sauce at the end.  I like it pure.  To make this dish you will need:
1 package (16 ounce size) rigatoni pasta
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes, or to taste
1 1/2 cup chopped onion
5 ounces pancetta or bacon, Chopped (Vegan - Smart Bacon)
3/4 cup dry white wine
1 small can chopped tomatoes
1 15 ounce can of tomatoe sauce
Dash of sugar, optional
salt and pepper, to taste
1 cup freshly grated Romano cheese, optional (vegan -  omit)
1.)  Cook rigatoni according to package directions; drain and return to pot.
2.)  Meanwhile, heat oil in large skillet over low heat. Saute garlic and red pepper 4 minutes or until garlic is golden. (If you are not a garlic lover, you can remove the garlic.  It has done it's job flavoring the oil.)
3.)  Add pancetta and cook 5 minutes, stirring frequently.  Add onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently.
4.)  Add wine and bring to boiling. Cook until wine is almost evaporated, about 8 minutes. Stir in tomatoes, and the sauce and cook 5 minutes until slightly thickened. Season to taste with salt and pepper.
5.)   Stir tomato mixture into rigatoni. Transfer to serving platter.  Sprinkle with grated cheese if using.