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25mins total
Coarsely chop the onion.
Clean the baby spinach.
Heat the oil over medium heat in a sauté pan.
Sauté the onion for 2-3 minutes, stirring occasionally.
Remove the skin from the sausages and add the meat to the pan.
Cook the meat, breaking it up with a wooden spoon, for 4-5 minutes, until the meat is no longer pink.
To save time, cook the pasta while you prepare the sauce.
Pour the hot broth into the pan.
Reduce for 5 minutes until the broth is almost completely absorbed (the sauce should remain slightly moist).
Add the drained farfalle to the pan.
Add the baby spinach and salt and pepper to taste.
Sprinkle with grated Parmesan cheese.
Mix well and serve on warm plates.