Add a palm full (about a tablespoon) salt to a stock pot of water over high heat. Bring to a boil. Reduce heat until ready to cook pasta.
In a saute pan over medium-high heat, add olive oil, onion, garlic, grape tomatoes, and sausage. Stir occasionally, allowing tomatoes to begin to burst, and onions to cook to translucent.
Add sherry (or wine) and broth. Simmer uncovered until nearly ready to serve.
Add pasta to boiling water, and cook according to package instructions. Reserve ½ cup pasta water.
Add greens and pasta water to saute pan. Cover. Drain pasta.
Stir sausage and greens mixture. Toss with pasta.
Divide pasta among 4 plates. Sprinkle with chopped parsley and use a vegetable peeler on hard cheese as desired. Enjoy!
* I like sweet onions vertically sliced, but chopped and any variety is fine!* As I mentioned in the post, I've done this with Spanish chorizo and linguica. The flavors are identical. Don't use Mexican chorizo!Macronutrients (approximation from MyFitnessPal.com): 615 calories; 24 g protein; 57 g carbohydrates; 30 g fat.