Bring a pot of water to a boil and salt generously. Add the pasta and cook to instructions on package.
Finely dice the onion. Heat olive oil in a large saucepan, add onion, season with salt, pepper, and a pinch of red pepper flakes. Once onion is translucent (about 5 minutes) deglaze with the white wine and let the alcohol burn off.
Next, add the Boursin cheese and about half a cup of the pasta water, stir to combine. Add the tomatoes and cook until they breakdown and split, releasing juices.
Next, add the smoked salmon and stir. The salmon will cook fast so do this at the very end. Add more pasta water to keep the sauce loose and velvety. Next, spoon the cooked pasta into the saucepan and stir to combine. If your naughty, add a pat of butter to the sauce now for extra decadence.
Plate pasta with plenty of the sauce and top with a squeeze of lemon, the fresh basil or dill, and some more chili flakes if you like it spicy.
