Sausage and Onion Pasta

Ingredients:
6 sweet sausage links

1 sprig rosemary, chopped

1 red onion, sliced

1 large clove of garlic, diced
1 capful red wine vinegar
1-2 cups chicken broth/stock

1/2 pound rigatoni

Bake sausage links at 350 on baking sheet for about 20 min or until almost fully cooked through.

Heat saucepan to medium and coat with 1 tablespoon olive oil. When hot, add onion, rosemary and garlic in pan.  Stir with oil and lower to simmer.  Sprinkle with pepper and sea salt. Cook for 20 min or until onions become translucent and soft. 

While onions are cooking, boil medium pot of salted water for pasta. 

Remove sausage from oven and slice into rounds.  Combine with onions and add 1 capful of vinegar. 

Cook pasta to al dente ("to the tooth"- just a bit hard) and add to sausage and onion mixture. 

Add 1 cup of chicken broth, adding more if desired for sauce.  Cook on medium for 3-5 minutes until flavors have melded together (you'll smell it!). 

Serve with green salad and roasted cauliflower (recipe to follow).


Meal Modifications:
*Hot sausage (or a mixture of hot and sweet sausage) can be used.
*If you don't have red wine vinegar, a splash of white vinegar would be fine too. You just need a hit of acidity. 
*Any short pasta would work, especially one with ridges to soak up the sauce.
*Peppers (colored sweet or jarred hot) could also be sliced and added when you cook the onions.