Sea Shell Pasta and Potatoes

3/4 lb of sea shell pasta (in Italian – conchiglie)
1 1/2 lbs of potatoes (about 5 medium potatoes)
2 white onions sliced
1 large can tomatoes
4 tablespoons olive oil
2 tablespoon chopped parsley
1/2 cup grated Pecorino Romano cheese
Salt and pepper to taste

Peel then dice the potatoes. Heat the oil in a large saucepan; add the potatoes and onion. Cook 10 minutes over medium to low heat stirring constantly to prevent burning. Add the tomatoes, salt, pepper and parsley, cover. Cook over a low flame for 30 minutes.

Cook shells in 3 quarts of rapidly boiling salted water until tender – about 20 minutes. Drain and place in a large bowl, add the hot sauce and the cheese. Mix thoroughly and serve hot. Serves 4 to 6 people.