From http://inthekitchenwithkath.com
6 – 7 oz. Isernio’s Italian sausage (2 links)
2 tsp. olive oil
1/4 cup chopped onions
1 cup Mezzetta Napa Valley Bistro sauce
5 oz. pasta
Parmesan cheese to grate on top.
1. Heat a large pot of water for the pasta.
2. Put the sausages in a medium skillet and add water just to cover the bottom of the pan. Cover the pan and cook over medium heat for about 10 minutes. Remove the cover and prick the sausages all over with a fork. Continue to cook, without the lid, until the sausages are done and lightly browned, about 10 more minutes.
3. Remove the sausages from the pan. I used a wadded up paper towel to wipe out some of the fat.
4. Add the olive oil and onions to the pan and cook over medium-low heat until the onions are soft.
5. When the pasta water is boiling, add a heaping tablespoon of salt and the pasta. Cook according to package directions. (10 minutes for Barilla Plus spaghetti.)
6. While the pasta is cooking, add the sauce to the onions and stir to combine. Slice the sausages into thin slices and add to the sauce.
7. When the pasta is done, drain it and combine it with the sauce. Mix well. Top with shaved Parmesan cheese and serve.