Creamy Lemon Parmesan Gemelli with Italian Chicken Sausage and Peas

There’s nothing quite like a bowl of pasta to satisfy a weeknight craving. It’s quick, carb-heavy and utterly comforting. But when you add Italian chicken sausage, sweet peas and a generous sprinkle of Parmesan, you elevate the dish to a whole new level.

This gemelli pasta recipe features a creamy, lemon-spiked sauce that clings to every twist. With savory sausage, tender peas and a hint of chili heat, each bite is a perfect balance of flavors. Ready in just 30 minutes, it’s the ideal meal for busy evenings when you want something delicious without the fuss.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Zest the lemon and quarter it. Thinly slice the chili pepper, removing seeds for less heat.
2. Once the water is boiling, add the gemelli pasta and cook until al dente, 9-11 minutes. Reserve 3/4 cup of pasta cooking water, then drain the pasta.
3. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add the Italian chicken sausage and cook, breaking it up into pieces, until browned and cooked through, 5-7 minutes. If there’s excess grease, carefully pour it out.
4. Stir half of the Tuscan Heat Spice, half of the lemon zest and a pinch of chili and salt into the pan with the sausage. Cook, stirring, for 30 seconds to 1 minute.
5. Add 1/2 cup of the reserved pasta cooking water and the juice from 1 lemon wedge to the pan. Bring to a simmer, scraping up any browned bits from the bottom. Turn off the heat and stir in the cream cheese, half of the Parmesan and salt until smooth.
6. Stir the cooked gemelli, peas and 2 tablespoons of butter into the pan until the peas are warmed and the butter is melted. If needed, add more reserved pasta water, 1 tablespoon at a time, until the pasta is coated in a creamy sauce. Season with salt and pepper. Divide among bowls, sprinkle with remaining Parmesan, lemon zest and chili if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne or fusilli works well in this recipe.

Can I substitute the chicken sausage?

Absolutely, you can use pork sausage or a plant-based alternative. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk.