Sausage and Tomato Rigatoni

4 cups rigatoni pasta (8 oz.), uncooked
1 lb. Italian sausage, cut into chunks
1 medium red onion, sliced
1/4 cup tomato paste
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1/4 cup chopped fresh parsley

Brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooked through (170°F), stirring occasionally. Stir in dressing. Sprinkle with parsley and cheese.

To Freeze: Freeze in freezer safe container

To Reheat: Cook pasta. Reheat sauce and combine.