Rigatoni Amatriciana

Ingredients

• 2 tablespoons olive oil
• 1 medium-size (9-ounce) yellow onion, finely chopped (about 1 1/2 cups)
• 1 (4-ounce) package chopped pancetta
• ¼ teaspoon crushed red pepper
• 1 (28-ounce) can whole plum tomatoes
• ¼ teaspoon kosher salt
• 1 pound uncooked rigatoni pasta
• 1 ½ ounces Parmigiano-Reggiano cheese, finely shredded (about 2/3 cup), plus more for serving
• ¾ ounces pecorino Romano cheese, finely shredded (about 1/4 cup), plus more for serving
• 2 tablespoons unsalted butter
• Finely chopped fresh flat-leaf parsley, for garnish

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