April 9, 2010

...Rigatoni with Sausage and Parsley

You can never have too many variations on pasta.  It's such an easy meal that looks and tastes as if it took hours to put together, but in reality it can be ready to eat in less than half an hour.

Sometimes it seems like the simplest recipes, those with the fewest ingredients, even taste best and when those ingredients are what you'd typically have around the house anyway, well that's even better.  Just a few quick steps to follow... cook the meat and onions, add it to the pasta, toss in some Parm and parsley...

and Voila! a great pasta dish that's easy enough and quick enough for a weeknight meal. 

Rigatoni with Sausage and Parsley
serves 6

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

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.


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