Chicken Sausage Gemelli

Once water is boiling, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Stir half the Tuscan Heat Spice (use all for 4 servings), half the lemon zest, and a pinch of chili and salt (we used ½ tsp; use ¾ tsp for 4) into pan with sausage. Cook, stirring, 30 seconds to 1 minute.

Stir ½ cup reserved pasta cooking water (¾ cup for 4 servings) and juice from 1 lemon wedge (2 wedges for 4) into same pan. Bring mixture to a simmer, scraping up any browned bits from bottom of pan. Turn off heat; stir in cream cheese, half the Parmesan (you’ll use the rest later), and salt. Cook, stirring, until smooth.