Boil water with salt, vegetable broth and about half the oil of the anchovies.
Add pasta and cook according to pasta package directions. Chop the anchovies, onion, parsley and garlic.
Saute the onions in the other half of the anchovy oil until translucent, then deglaze with the red wine and let sit for a minute. Add the anchovies, tomato paste, sour cream, garlic and cream and stir. Season with vegetable stock, herbs de Provence and parsley. Simmer for another 5 minutes.
Serve with the pasta.