We love the way this toss-and-serve pasta dish is put together so easily. Try the Fennel, Orange, and Parsley Salad (page 271) as a starter.

　　

Ingredients

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

　　

Step 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. 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.

　　

Step 2

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.

　　

Step 3

Add the sausage mixture, parsley, and Parmesan to the pasta; toss to combine. Season with salt and pepper.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.