Sautee some fucken red onions in olive oil with dried thyme and crushed red pepper flakes.
Deglaze with about a third of a cup of dry white wine.
Reduce until the wine is pretty much gone.
Add one large can/box of crushed san marzanos, simmer for a while until the sauce is coming together, and then throw in some chopped tarragon.
Sauce is pretty much done.
Add a half cup of heavy cream.
Keep simmering for a few minutes to incorporate the cream.
Add some pasta water and the drained farfalle, and finish on medium-high for a minute or two.