Rigatoni with Onion and Sausage Ragu Recipe

Prick sausages a few times on both sides. In large skillet or Dutch oven, heat oil over medium-high heat; brown sausages (they don't have to be fully cooked through), about 5 minutes. Transfer to plate.

Add onions, cloves and bay leaves to skillet; cook, stirring often (reduce heat if onions are sticking or browning too quickly), until onions are soft and golden brown, 30 to 40 minutes. Stir in wine and salt; cook until liquid is reduced to 2 tbsp/30 mL, about 5 minutes.

Slice sausage into chunks and return to skillet; stir in tomatoes and bring to boil. Cover and reduce heat to medium low; simmer, stirring occasionally, for 15 minutes. Stir in parsley.

Meanwhile, cook pasta according to package directions until al dente; drain and divide among individual plates. Spoon sauce over top. Serve with Parmesan cheese.

Makes 4 to 6 servings.