Place a frying pan over medium heat, wait for a minute or so to heat up and then pour the oil. A minute later toss in the onions and sauté for about 4’ and until softened and translucent. Then add the garlic and the chilli flakes and sauté for 1’ more and until fragrant.
Deglaze with the wine and allow for the alcohol to be evaporated and for the wine to be reduced by half. Add the tomatoes along 200ml of water and add the bay leaf, chopped oregano, paprika and the cinnamon, season with the salt and pepper, bring to a boil and simmer for 25’ with the lid slightly askew. Stir every now and then and add more water if needed.
At the end stir in ¼ of the Parmigiano Reggiano, mix well, remove from fire and allow to cool.
In the meantime, in a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve ½ cup of cooking water.
Strain the pasta and return to the pot with the sauce, stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
Toss and serve in a flat dish, add the remaining grated Parmigiano Reggiano, drizzle with some olive oil, garnish with remaining oregano leaves and serve.