Boil 6 cups of water with salt in a saucepan. Once the water starts boiling add pasta. Stir and cook pasta until al dente or cooked as per your preference.
Drain water and transfer pasta to a colander. Rinse with water to stop the cooking process and remove starch. Keep it aside.
To make the makhani sauce, heat butter in a stir fry pan. Once butter is melted, add chopped onion and saute over low heat for 5 - 6 minutes to caramelize it.
Next, add ginger-garlic paste, chopped tomato, salt, red chili, turmeric, and mix. Cook over low heat till tomatoes are soft and mushy. This usually takes 5 - 6 minutes.
Once tomatoes are cooked, add tomato sauce, stir to combine, cook for 1 minute, and turn off the heat. Allow the masala to cool down a bit and blend into a smooth sauce. Use little water or milk if required to get a smooth consistency.
Transfer makhani sauce back to the same pan. Add cream, oregano, chili flakes, cooked pasta, and fresh herbs. Stir to combine. Allow the pasta to simmer over low heat for 3 - 5 minutes to absorb the flavors of the sauce. Turn off the heat.
Garnish makhani sauce pasta with fresh herbs.
Serve makhani sauce pasta with bread of choice.