Ingredients
2 medium red onions halved and sliced 1/4 inch thick
3 cups packed fresh Italian parsley leaves
1 can (14.5 ounces) reduced-sodium chicken broth
1/2 cup grated Parmesan cheese, plus more for garnish, if desired
1 pound bulk spicy Italian sausage removed from casings and crumbled
Preparation
In a large nonstick skillet over medium-high heat, cook sausage until browned, breaking apart large pieces with a wooden spoon, about 5 minutes. Reduce heat to medium. Add onions; cook, stirring occasionally, until onions are caramelized and sausage is cooked through, 10 to 12 minutes. Add broth; cook until heated through, 3 to 5 minutes.
Meanwhile, in a large pot of boiling salted water, cook 1 pound rigatoni (or other short tubular pasta) until al dente, according to package instructions. Drain; return to pot.
Add sausage mixture, parsley, and Parmesan to pasta; toss to combine. Season with coarse salt and ground pepper.
