3/4 lb (375 g) penne or other short pasta

2 onions, thinly sliced

2 tablespoons (30 ml) olive oil

• 3/4 lb (350 g) merguez sausage, cut into 1-inch (2.5-cm) pieces or
• 3/4 lb (350 g) fresh chorizo sausage, cut into 1-inch (2.5-cm) pieces

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.

In a large skillet, brown the onions in the oil. Season with salt and pepper. Add the sausages and sauté until golden brown. Add the tomato paste and cook for 1 minute. Add the chicken broth and stir to combine. Bring to a boil and simmer gently until the sausage is cooked. Add the pasta and heat through. Add the parsley and adjust the seasoning.

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