Rigatoni with Sausage and Parsley

While standing in line at Macy's one day, I saw Martha Stewart Everyday Food cookbook called "Great Food Fast." I picked it up and paged through it and decided it looked like it would be good. The first recipe I made was Rigatoni with Sausage and Parsley. I couldn't find it online, but here is the recipe:

Rigatoni with Sausage and Parsley (from "Great Food Fast" and everyday food cookbook from the kitchens of Martha Stewart Living; published by Clarkson Potter, copyright 2007):
Ingredients:
1 pould bulk spicy Intalian 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

Directions:
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 teh 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.

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.

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