Hot Sausage and Red Onion Rigatoni

Sometimes I feel a bit sheepish in publishing the simpler recipes that I make, because it doesn’t actually feel like I’ve worked at this. It’s sort of similar to the slam dunk spelling quizzes one took in second grade that consisted of nothing but three lettered words. Sure I received a triple gold star at the top of the paper from Mrs. Cicola, but let’s face it, I was just spelling “dog” for cryin’ out loud. The test didn’t really deserve to be put on the refrigerator next to my older sister’ A+ report on the life of Andrew Jackson. It seemed too easy.

But I digress.

That’s not to say that something can’t go wrong here, but it really takes a lack of attention to make this recipe go south.

However, there is one caveat – Use a mix of sausage that you trust, as it will be the primary source of flavor in the dish. The better the sausage, the better the dish. We used a hot sausage from Thriftway that was more of a tepid sausage than a hot. Next time, we’re going to use chorizo.

  • 1 lb hot Italian Sausage or Chorizo
  • 2 red onions, sliced
  • 3 cloves garlic
  • 2/3 cup Italian Parsley, lightly chopped
  • salt and pepper, to taste
  • 1 lb Rigatoni
  • Parmesan Cheese, shaved or grated

In a skillet over medium heat, brown the sausage. Add the onions and garlic, and allow to cook until the onions are soft, but not translucent.

Meanwhile, cook the rigatoni as per the instructions on the box.

Once the pasta is done, drain and place into a glass bowl. Add the sausage and onions and parsley. Toss and salt and pepper to taste. Top with Parmesan cheese when serving.

Voila! Way too easy.

Serves 4