Add the olive oil to the pan and fry the red onion on medium heat for about 6 minutes until soft. Add the garlic, black pepper and cayenne pepper and stir for one minute.
Add the tinned tomatoes and stir through, then add the conchiglie, vegetable stock and basil. Bring to the boil, then simmer for 30 minutes. Add more water if needed halfway through.
Top with parsley and cheese, and serve.
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