Rigatoni with Sausage and Chives

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Rigatoni with Sausage and Chives
Slightly adapted from Cook's Country June/July 2015
1 lb. rigatoni (or penne)
1 lb. sausage, casings removed (I used some of my parents' excellent beef sausage, but it would also be good with pork sausage)
1 onion, chopped (onion and garlic combo used in place of the shallots called for in the original recipe)
1 Tbsp. garlic paste
1/2 c. white wine
1 c. half-and-half
3/4 c. chicken broth
1/2 c. grated Parmesan cheese + extra for serving
1/4 c. minced chives
10-15 grinds pepper

1. Boil pasta in salted water. Reserve 1/2 c. of cooking water for adjusting sauce.
2. Cook sausage over medium heat, breaking it apart as it cooks.
3. Remove sausage with slotted spoon and cook onion and garlic in residual fat.
4. Add wine and cook until almost completely evaporated.
5. Add half-and-half and broth and cook until thickened.
6. Stir in sausage and cook an additional 2-3 minutes.
7. Remove from heat. Stir in Parmesan, chives, and pepper.
8. Toss sauce with pasta.
9. Serve with extra Parmesan.