- Finely chop the tentacles of the calamari.
- In a large ovenproof skillet, brown the sausage meat and tentacles over high heat in half the oil, breaking the meat with the back of a fork. Remove from the heat and add the broth, breadcrumbs, and Parmesan cheese. Let cool. Adjust the seasoning.
- With your fingers or with a pastry bag fitted with a large plain tip, stuff the calamari cavities with the sausage mixture. Keep the remaining stuffing aside.
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- In the same skillet (cleaned, if necessary) over high heat, brown the stuffed calamari in the remaining oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, soften the onion and garlic. Season with salt and pepper. Add oil, if needed. Deglaze with the wine and reduce for 1 minute. Add the tomatoes, remaining stuffing, and thyme. Stir to combine and bring to boil.
- Serve with spaghetti or the pasta of your choice.
Remove the head from the body. Cut off the hard part (beak) of the tentacles. Clean the tail tube, removing the cuttlebone and skin. Thoroughly clean under cold water. You can buy calamari already cleaned, frozen or thawed, in most supermarkets. You can also ask your fishmonger to do it for you.