In a large dutch oven, heat to medium-high. Add olive oil and once hot, add sausage. Break into small pieces and cook until no longer pink. Drain grease from sausage and set aside in bowl.

In same pot, add butter. Once melted, add sliced onions and salt. Cook for 10-15 minutes, stirring occasionally, or until onions have begun to caramelize and brown.

Add in white wine to deglaze bottom of pan, scraping brown bites as you stir. Add in thyme and cook for 2 minutes.

Pour in pasta and beef broth and cover with lid. Stir every 2-3 minutes, and cook until pasta is cooked to your liking, about 10-12 minutes. Turn off heat and take out bunches of thyme.

Add sausage back into pasta. Stir in worcestershire sauce, half and half, and grated parmesan cheese and stir until creamy.

Serve and top with more parmesan cheese and parsley.