Bring a saucepan of salted water to a boil.

Add penne pasta and cook until al dente.

Drain pasta and toss with a little olive oil to prevent sticking.

Set pasta aside.

In a large skillet, heat olive oil over medium heat.

Add minced onions and sauté until softened and lightly browned.

Season onions with salt and pepper.

Add merguez sausage slices to the skillet.

Cook sausage until browned on all sides.

Stir in tomato paste and cook for 1 minute.

Pour in chicken broth and stir well to combine.

Bring the mixture to a boil, then reduce heat and simmer gently until sausages are fully cooked.

Add the cooked penne pasta to the skillet with the sauce and sausage.

Reheat the pasta in the sauce, stirring to coat evenly.

Stir in chopped fresh parsley.

Adjust seasonings to taste with salt and pepper.

Serve immediately.