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Saute onions in large pan until brown.
Meanwhile, take the casing off the sausages by
slicing the outside and pulling it off. Toss it
in the pan and break it up into small pieces.
Cook for a few minutes, then add the pasta and
some chicken stock. Cook this, stirring
constantly. When the pasta absorbs the liquid,
add more stock. Repeat this until pasta is
cooked al dente. Toss in the arugula (don't
worry if it seems like a lot...it shrinks when
it wilts). Serve in a warm bowl topped with
thyme and parmesan.
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