Sauté pancetta in 2 tablespoons olive oil over medium heat, in a large skillet that will allow the pasta to lay flat, until lightly browned. Add the fresh chopped fennel and sauté a couple of minutes until it starts to soften. Then add the onions and cook for 5-10 minutes until they start to get soft and slightly caramelized. Add the fresh garlic and sauté for a minute.
Add the dried basil, fresh basil sprigs, red-pepper flakes, salt, pepper, tomatoes, and water to the skillet. Lay the pasta flat on top of everything.
Bring everything to a boil over high heat. Continue to boil, stirring and turning the pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 10 minutes.
Season to taste with salt and pepper, divide among 4-6 bowls, garnish with a small fresh mozzarella ball, fresh basil, grated Parmesan, and a drizzle of olive oil. Serve with a salad and garlic bread for a delicious and easy Sunday dinner.