1 lb. potatoes, peeled and cubed (4 med.)
1 (1 lb.) box rigatoni
1 med. onion, sliced thin
1 tbsp. butter
1 lb. Muenster cheese (orange on the edges, this adds wonderful color to this dish)
Salt or salt substitute to taste (optional)

Saute onion in 1 tablespoon butter and set aside. Cook potatoes in 8 quarts of water until semi soft, then add rigatoni. Continue cooking until rigatoni are dente (firm to the teeth). While potatoes and pasta cook, cut up Muenster cheese into 1/2 inch cubes and set aside. When pasta is cooked; drain and return to cooking pot. Add cubed Muenster and the onions; mix until cheese becomes stringy. Add salt to taste. Serve immediately. Serves 4 to 6 people.