In a large pot, sauté the pancetta. Once the pancetta starts to release its oils, add the butter and onion and cook until soft. Add the tomatoes, vegetable powder, salt and pepper and cook for 10 minutes. Then add half of the water and cook on low heat for 1 hour. Add the remaining water. When it starts to boil, add the pasta, cheese and red pepper flakes and mix well. Add the sour cream and basil. Cook for 10 more minutes until the pasta is cooked. Serve topped with some more grated cheese and basil.