Rigatoni with Sausage and Parsley

• 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

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.
2. Reduce the heat to medium.
3. Add the onions; cook, stirring occasionally, until the onions are caramelized and the sausage is cooked through, 10 to 12 minutes.
4. Add the broth; cook until heated through, 3 to 5 minutes.
5. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according to the package instructions.
6. Drain; return to the pot.
7. Add the sausage mixture, parsley, and Parmesan to the pasta; toss to combine.
8. Season with salt and pepper.

italian sausage, red onions, chicken broth, salt, rigatoni, parsley, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/rigatoni-with-sausage-and-parsley-383360 (may not work)