Pasta with Chicken Sausage and Broccoli

I found this recipe in Real Simple magazine last year, and make it at least 3 times a month because I love it so much! Such good leftovers! I hope that you try it at least once!!

Hands On Time: 20 mins
Total Time: 20 mins
Serves 4

12 ounces rigatoni (about 4 1/2 cups)
1 tablespoon olive oil
1 med sweet onion, sliced
6 fully cooked chicken sausage links sliced into bite sized pieces (I really like the gluten free "al fresco" Sweet Apple Chicken Sausage)
1 small head of broccoli, cut into florets with stems (small bite sized pieces)
1/4 cup grated Parmesan cheese (1 oz)
1 1/4 cups water

Large skillet with lid
large pot

Cook the pasta according to directions. Drain.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Cook the onion, stirring often, for 3 minutes.
Add the sausage and cook, stirring, until browned, 2-3 minutes.
Add the broccoli and water and simmer, covered, until the broccoli is tender, 5-6 minutes.
Toss the pasta with the sausage mixture and any remaining liquid. Add the Parmesan.

Enjoy!!

-Niffers