Recipes Ingredients Meat & Poultry Pork Recipes Rigatoni with Sausage and Parsley Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 6 Pasta partners well with all kinds of flavors, from rich and creamy to sweet and spicy. Ingredients 2 medium red onions halved and sliced ¼ inch thick 3 cups packed fresh Italian parsley leaves 1 can (14.5 ounces) reduced-sodium chicken broth ½ cup grated Parmesan cheese, plus more for garnish, if desired 1 pound bulk spicy Italian sausage removed from casings and crumbled Directions 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. Rate it Print