Ingredients

• 1 pound Parmigiano-Reggiano cheese rinds (see note)
• 1 small, hard Italian sausage (5 to 7 ounces) such as Creminelli’s Sopressata, Casalingo, Barolo, or Wild Boar, sliced into 1-inch pieces (vegetarians: omit)
• 2 yellow onions, peeled and coarsely chopped
• 2 russet potatoes, coarsely chopped
• 2 carrots, coarsely chopped
• 1 garlic head, halved crosswise
• 13 bay leaves
• 11 fresh thyme sprigs
• 1 tablespoon whole black peppercorns
• 1 tablespoon kosher salt
• 1 teaspoon juniper berries
• 1 bunch fresh parsley

Instructions

1. Add everything but the parsley to a large stockpot with 3 quarts water. Bring to a boil, then reduce the heat to a simmer so low you see only a bubble every 10 seconds or so. Maintain this simmer for 4 hours, stirring occasionally.
2. Add the parsley and simmer for 1 more hour. Strain all of the solids out of the stock with a sieve over a bowl and use the broth immediately, or store in the refrigerator for up to 5 days, or the freezer for up to 1 month.
3. To make a soup-like pasta dish, boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.
4. To make a thicker sauce to coat noodles, simmer to reduce the brodo by half, then toss it with pasta just before serving.