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Bring a pot of salted water to the boil and cook the pasta according to packet instructions until it's al dente. Make sure not to overcrowd the pot; use just enough water to cook the pasta. Keep in mind, using less water makes it starchier.
While your pasta is cooking, melt the butter in a large skillet. Add the onions and sauté until soft. Then, add the sausage and fry until it's lightly browned.
Just before the pasta is fully cooked, reserve 1 cup of the starchy pasta water. Pour about ¾ cup into the pan and stir. Add Boursin cheese and stir until melted. Then, stir in the Parmesan and season with Italian seasoning, salt and black pepper. Mix everything together and reduce the heat to low.
Transfer the pasta directly from the pot into the sauce and toss. If the sauce becomes too thick, add a splash of the starchy pasta water. And if you add too much, simply keep it on low heat and gently toss until the sauce envelops the pasta.