Sauté pancetta until crisped. Add one lb ground beef and use a wooden spoon to break it up. Cook until browned. Add garlic and crushed red pepper and salt and pepper.
Remove from pan to drain on paper towels. Wipe out pan.
Add canned whole tomatoes to the same pan and a can of diced tomatoes. Break up the whole tomatoes with a spoon. Add salt, pepper, and a little sugar. Stir in the beef and pancetta. Cook until liquid has reduced and the sauce is thick, about 30 minutes.
Make rigatoni according to package instructions. Stir in 3/4 cup pasta water into the sauce and a bit of heavy cream to taste. Bring to a boil and add in pasta, tossing in the sauce until coated. Reduce to simmer, stir in chopped basil, and cook until the sauce is thick and the pasta is well coated, about an additional 5-7 minutes. Top with sliced basil.