Summer, winter, spring, fall ... this pasta is perfect for any time of the year!
Bring a large pot of water to a boil, add 2 tablespoons salt and rigatoni and cook according to package directions. Reserve 1 cup of pasta water to thin final dish as needed.
Heat olive oil in a very large sauté pan. Add onions and sauté for a few minutes. Add garlic and cook for an additional minute. Add sausage meat and cook until browned, breaking it up into smaller pieces while cooking. Add tomatoes and cook until softened. Stir in broth with a wooden spoon, scraping up the browned bits from pan. Stir in spinach, beans and red pepper flakes, and season with salt and pepper. Cook until spinach starts to wilt. Add in pasta and combine well. Add in reserved pasta water to loosen as needed.
Top with Parmesan and serve.