Reduce the wine to 1/2 cup in a medium-sized saucepan over medium heat. Bring pasta to a rolling boil in 4 quarts of water for about 8-10 minutes. While the pasta is cooking, saute the garlic and onion in 2 tablespoons of broth until lightly brown. Add the wine and simmer over low heat for a minute. Drain the pasta and add to the skillet with the sauce. Add the ham, cheese, parsely, sage, pepper and remaining broth. Toss well and allow the cheese to melt. Enjoy.