With heat to medium high, heat a 4 qt. (or 12") skillet with a tight fitting lid and high sides I use either this Lodge Cast Iron Skillet or the All Clad Essentials Pan.
Add olive oil and after a minute add chopped onion. Saute for 5 minutes until lightly golden. Add garlic and saute for 30 seconds until you can smell it. You don't want it to brown or burn.
Add tomatoes to skillet along with ½ teaspoon salt and ¼ teaspoon pepper. Cook until blistered and the tomatoes pop, about 10 minutes.
Pour in the wine and cook for 2 minutes.
Add the uncooked pasta to the pan. Pour over the chicken broth using more if needed to cover the pasta. Add the remaining 1 ½ teaspoons salt and ¾ teaspoon of pepper.
Sprinkle over the chopped thyme. Bring to a boil and then reduce the heat to low and cover the pan.
Simmer for 15-20 minutes stirring periodically. Check after 10 minutes to see how the pasta is cooking and absorbing the sauce.You'll want almost all of the liquid to be absorbed. Remove the lid if needed for the last few minutes.
Add the butter and stir until thickened. See note below if you need the sauce a little thicker.
Sprinkle over fresh parmesan and basil/crushed red pepper (if using).