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Brodo di Parmigiano (Parmesan Broth)

['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']

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.
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.
To make a soup-like pasta dish, boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.
To make a thicker sauce to coat noodles, simmer to reduce the brodo by half, then toss it with pasta just before serving.

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