Pasta with Fast Sausage Ragu

• Salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1/2 large or 1 medium onion, chopped
• 1/2 pound Italian sausage, removed from the casing
• 1 cup milk
• 1/4 cup tomato paste
• 1 pound long pasta
• About 1 cup freshly grated Parmigiano-Reggiano cheese

1. Bring a large pot of water to a boil and salt it.
2. Put the oil in a 10-inch skillet and turn the heat to medium; a minute later, add the onion.
3. Cook, stirring occasionally, until it softens, about 5 minutes.
4. Add the sausage in bits and turn the heat to medium-high; cook, stirring occasionally, until the sausage is nicely browned, 5 to 10 minutes.
5. Add the milk and tomato paste, along with some salt and pepper; stir to blend and simmer for about 5 minutes, or until thick but not dry.
6. Keep it warm if necessary and, if it becomes too thick, add a little more milk, water, or chicken stock.
7. Meanwhile, cook the pasta until tender but not mushy.
8. Drain it and toss with the sauce and about half the Parmigiano-Reggiano.
9. Taste and adjust the seasoning, and serve, passing the remaining Parmigiano-Reggiano

salt, extra virgin olive oil, onion, italian sausage, milk, tomato paste, long pasta, cheese

Taken from www.epicurious.com/recipes/food/views/pasta-with-fast-sausage-ragu-386774 (may not work)