Pasta partners well with all kinds of flavors, from rich and creamy to sweet and spicy.
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.