Bring plenty of salted water to the boil and cook the pappardelle in it until al dente.
Meanwhile, finely chop the onion and garlic and sauté both in olive oil until translucent.
Peel the skin from the salami and cut the sausage into small cubes. Add the salami cubes and pour in white wine and beef broth. Stir in the chopped herbs. Add chopped tomatoes and simmer everything for 6 minutes. Season to taste with salt and pepper.
Remove the al dente cooked pasta from the cooking water and drain. Mix with the salami sugo and arrange in deep plates. Sprinkle with shaved Parmesan before serving.
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