This quick and easy one-skillet meal is my go-to favorite.
Add pasta to the pot and stir. Cook the pasta until its al-dente (about 6 to 7 minutes). Drain the pasta (don't rinse the pasta) and set aside.
Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.
In a large shallow pot or sauté pan (with high sides), add the sausage. If the sausage is in a casing, make a small cut on one of the ends, squeeze the meat out, and discard the casing. Stir and using a spatula, break apart the sausage into small pieces as it cooks.
When the sausage starts to brown, add the onions, garlic and olive oil. Stir. Continue to stir while cooking for about 3 minutes or until the onions start to turn translucent.
Add the pasta to the sauce. Gently stir the pasta into the sauce. Top with grated Parmesan cheese and parsley and serve while warm.