Arrabiata sauce

This spicy tomato sauce that is great on any pasta!  I am using it over stuffed shells tomorrow night.  The sauce keeps in the fridge for up to a week.

2, 28-oz cans of tomato sauce
2 cups tomatoes, chopped
4 oz pancetta, chopped
4 cloves of garlic, chopped
2 teaspoons of crushed red pepper, more to taste
1 teaspoon salt, more to taste

Put the pancetta, garlic and a glug of olive oil into a heavy-bottomed sauce pan over medium heat.  Once the pancetta is browned, add the tomatoes and red pepper then saute for 3 minutes. Add the tomato sauce and salt.  Bring to a boil then simmer over low heat for 30 minutes.  Add more red pepper and/or salt to taste.