Make water and salt boil in big pot.
Cut onion in small pieces and fry in preheated pan using olive oil. Occasionally add a tbsp of boiling water to prevent onions from drying out.
Put the pasta in the boiling water. The pasta should be removed 2 min. before ready.
When onion is transparent add cream, tomatoe paste and organo.
Move pasta to sauce. Keep some of the boiling water.
While steering, add 4 tbsp of boiling water until sauce creamy, and pasta aldente (cooked)