Rigatoni with Sausage and Parsley

Inspiration:
Everyday Food: Great Food Fast (p. 325)

Ingredients:

• 1 pound bulk spicy Italian sausage, removed from casings and crumbled
  
• 2 medium red onions, halved and sliced 1/4 inch thick
• 14 ounces chicken broth
  
• 1 lb rigatoni
• 3 cups fresh flat-leaf parsley leaves
• 1/2 cup grated Parmesan cheese, plus more for garnish
• coarse salt + fresh ground pepper

Instructions:

1. 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 carmelized and the sausage is cooked through, 10 to 12 minutes. Add the broth; cook until heated through, 3 to 5 minutes.
2. Meanwhile in large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain; return to the pot.
3. Add sausage mixture, parsley, and Parmesan to pasta; toss to combine. Season with salt and pepper.
   

Notes:
The parsley from my CSA is just delicious! Try to find good-quality flat-leaf parsley for this recipe. Sometimes it's nice to have a pasta without a tomato or cream sauce. This fits the bill.

Liz's Rating: 9/10
Tim's Rating: 8.5/10