Sausage Pasta Dinner

Wrap and seal foil around shallots to create a packet. Place on a baking sheet and roast in oven on upper rack until softened, about 25 minutes. Meanwhile, stir together 3 cups water and 2 stock concentrates in a medium bowl. Microwave on high for 1 minute. (TIP: Alternatively, bring mixture to a boil in a small pot.) Heat a drizzle of olive oil in a large pan over medium-high heat. Add half the onion and all of the rice. Cook, stirring, until translucent, 1-2 minutes.

Stir stock into pan. Bring to a boil, then lower heat and reduce to a simmer. Cover pan with a lid or foil and bake in oven on middle rack until rice is al dente, 20-25 minutes. (TIP: If your pan isn’t ovenproof, transfer contents of pan to a small baking dish before covering.) Once water boils, add gemelli to pot. Cook, stirring occasionally, until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain well.

Heat a drizzle of olive oil in another large pan over medium-high heat. Remove sausage from casings. Add to pan, breaking up meat into pieces. Cook until browned and cooked through. Remove from pan and set aside. Heat 1 TBSP butter and another drizzle of olive oil in same pan. Add mushrooms and remaining onion. Cook, tossing, until tender and browned, 5-6 minutes.

Stir remaining stock concentrate, ¼ cup pasta water, and a squeeze of lemon juice into pan. Reduce heat to low, then stir in 1 TBSP butter, sour cream, and half the tarragon. Stir in gemelli and half the sausage. Season with plenty of salt and pepper. (TIP: Add a splash of pasta water if sauce is dry.) Divide between plates and sprinkle with ¼ cup Parmesan (1 packet) and remaining tarragon (to taste), then serve.