RIGATONI WITH SAUSAGE AND PARSLEY

Rigatoni with Sausage and Parsley image

Yield serves 6

Number Of Ingredients 7

1 pound bulk spicy Italian sausage, removed from casings and crumbled
2 medium red onions, halved and sliced 1/4-inch thick
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and fresh ground pepper
1 pound rigatoni (or other short tubular pasta)
3 cups packed fresh flat-leaf parsley leaves
1/2 cup grated Parmesan cheese, plus more for garnish, if desired

Steps:

In a large nonstick skillet over medium-high heat, cook the sausage until browned, breaking apart any large pieces with a wooden spoon, about 5 minutes. Reduce the heat to medium. Add the onions; cook, stirring occasionally, until the onions are caramelized and the sausage is cooked through, 10 to 12 minutes. Add the broth; cook until heated through, 3 to 5 minutes.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain; return to the pot.
Add the sausage mixture, parsley, and Parmesan to the pasta; toss to combine. Season with salt and pepper.