To make pangrattato, heat oil in a medium non stick frypan over medium heat. Add breadcrumbs and oregano and cook for 2-3 minutes or until breadcrumbs start to become golden, add chilli flakes and cook a further 30 seconds. Remove from pan into a bowl, allow to cool slightly, add parmesan and stir to combine.
Add pancetta to same pan and cook 3-4 minutes or until golden and crisp. Add Providore d'Italia Sugo and simmer for 3-4 minutes. Season to taste.
Meanwhile, cook pappardelle following packet directions. Toss drained pasta through warm sauce. Serve sprinkled with pangrattato and basil.
The chilli in the pangrattato balances the mildness of sauce.