Boil the farfalle pasta according to package directions, rinse it with water and strain.
In parallel with this, braise the finely chopped onion in several tablespoons of olive oil. Add the tomato juice and boil until slightly reduced.
If desired, you can thicken the sauce with 1 tbsp of flour diluted in cold water.
Add the spices and pour in the cream, stir for 2 min. and remove from the stove. Immediately add the farfalle to the sauce and stir.
You can make as much sauce as you'd like, according to your taste.