Amatriciana pasta, my version

This is my version of traditional Amatriciana. Please forgive me, purists: some use guanciale, others pancetta, and Pecorino is traditional. Mine also includes onion.
INGREDIENTS
400 g pasta, traditionally spaghetti
100 g pancetta or guanciale
1 tin good peeled tomatoes
100 g Parmigiano or Pecorino
1 onion, my variation
Extra virgin olive oil
Salt
Chilli

I thinly slice onion and dice pancetta.

I brown onion over high heat in a little oil in a saucepan.

I add pancetta and brown well, adding chilli.

I blend peeled tomatoes.

I add to the fried mixture.

I stir and cook about 15 minutes, adjusting salt.

I boil salted water and cook pasta al dente, dress with sauce, sprinkle with Parmigiano or Pecorino and drizzle with oil. I used chilli oil because I enjoy spice.