1 lb. hot Italian bulk sausage
1 tbsp. olive oil
1/2 onion, chopped
12 oz. pasta, cooked
1/3 c. chicken bouillon
2 eggs, beaten
1/4 c. fresh parsley chopped finely, or 2 tbsp. dried parsley flakes
1/2 c. grated Parmesan cheese

In large skillet, heat oil. Add onion and fry until tender; add sausage and cook until browned; drain.

Meanwhile, cook pasta; drain. Turn heat under skillet down to medium low, add eggs to sausage/onion mixture. Fry until eggs are cooked. Turn off heat; add remaining ingredients, including cooked pasta. Cover and let sit for 10 minutes. Serve with Italian or garlic bread.