Step 1

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat, until shimmering. Add the onion and the ground beef and cook, separating the meat into crumbles with a spoon until the meat has started to brown and the onions are soft, about 5 to 7 minutes. Stir in the garlic, tomato paste and red pepper flakes and cook for 1 more minute. Stir in the wine and scrape up any browned bits. Add the tomatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and stir until combined. Bring to a boil, lower the heat, and simmer gently until thickened, about 10 to 15 minutes. Stir in the mascarpone and cornichons.

Step 2

Meanwhile, bring a large pot of well-salted water to a boil and add the pasta, and cook according to the directions on the box. When the pasta is cooked, reserve 1 cup of the pasta cooking water and drain well. Add the pasta to the sauce, and toss well. If sauce is too thick, stir in a couple of tablespoons of the pasta cooking water until the consistency is how you like it. Serve with a sprinkle of Parmesan, herbs and chili flakes on top.