Cook the Atkins penne in boiling water for 20-25 minutes until al dente. Meanwhile, cook the minced pancetta in a non-stick frying pan for 10 minutes until browned. Add the chilli flakes, chopped onion and seasoning and cook until the onion is browned, about 10 minutes. Add the wine and stir well, scraping up any browned bits from the bottom of the pan. Cook about 10 minutes until the wine is almost evaporated.
Add the tinned tomatoes and cream until nearly boiling then reduce the heat to medium and cook until the sauce is thickened, about 30 minutes. Stir the cooked penne into the sauce with half the grated parmesan. Serve onto 4 plates and sprinkle with the remaining parmesan and chopped basil.