Fill a large pot with at least 3 litres/ 4 quarts of water and place over a high heat. When the water is rapidly boiling add the salt and then add the pasta, stirring well to separate the noodles. In the meantime heat the olive oil in a large sauté pan and add the red onion and shallots. When they are translucent add all of the other ingredients except the tomatoes and white wine. Cook for about 5 minutes, stirring gently then add the tomatoes and continue cooking for 5 more minutes.Be careful not to burn.

         Turn up the heat and add the white wine and cook until the wine has evaporated. Drain the pasta well in a colander, shaking vigorously. Add the pasta to the sauce and stir well. Add the Parmesan cheese and stir again. Place on warmed pasta plates and sprinkle with the remainder of the chopped parsley. Serve immediately, with the Romano cheese on the side.