Step 1

In a 6-quart stockpot, cook the pasta according to the package directions. Drain the pasta, and return it to the pot. Editor's Tip: Cooking pasta in well-salted water makes for better-tasting pasta. Also, if you undercook the pasta just slightly, you can stir it into the sauce for the last minute of cooking and let it finish there, absorbing a little sauce for an extra boost of flavor.

Step 2

In a large nonstick skillet, heat the butter over medium heat. Saute the onion until it's lightly browned, 8 to 10 minutes. Add the herbs and salt, then cook and stir for one minute. Add 1 cup of the cream, the wine and tomato paste, then cook and stir until blended.

Step 3

In a small dish, whisk the flour and the remaining 1/2 cup of cream until smooth. Gradually stir the cream mixture into the sauce. Bring the pan to a boil, then cook and stir until thickened, about two minutes. Stir in 1/4 cup of the cheese.

Step 4

Stir the sauce into the pasta, and sprinkle the remaining cheese over the top before serving.