Fill a large pot with water and 1 tablespoon salt. Add pasta to the pot, stir and cook pasta according to package directions until al dente. Strain the rest of the pasta. No need to rinse. Set aside.
In a large skillet over medium-high heat, add the olive oil, onion and ½ teaspoon salt. Saute for 5 minutes until translucent. Add the garlic, red pepper flakes and tomato paste and cook on medium heat for 1-2 minutes until fragrant.
Add the white wine and use your mixing spoon to scrape off any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes until partially evaporated.
Mix in the tomato puree, coconut milk/cream, 1 teaspoon salt, oregano, basil and honey.
Simmer on low heat for 20-25 minutes, stirring occasionally, until the sauce has reduced a bit. This will intensify the delicious flavors and cook down the tomatoes.
Turn the heat off and let cool for 5 minutes before using an immersion blender to blend everything together until smooth.
Turn the heat to medium and mix in the butter.
Add the cooked pasta to the pot of sauce and stir together. Turn off the heat.
Taste and adjust salt as needed.