Fancy Manchego Mac with Chorizo

By kayjayjohnson

Ingredients

• Salt and pepper
• 1 pound cavatappi (hollow corkscrew) or other short-cut pasta
• Extra-virgin olive oil (EVOO), for drizzling
• 1/2 pound raw chorizo sausage, casings discarded, chopped
• 3 tablespoons butter
• 2 shallots, chopped
• 3 - 4 cloves garlic, finely chopped
• 3 tablespoons flour
• 1/3 cup dry sherry
• 1 cup chicken broth
• 1 cup whole milk or half-and-half
• 2 cups shredded manchego cheese
• 2 cups frozen peas, thawed
• 1/4 cup chopped jarred pimiento peppers
• 1/2 cup coarsely chopped flat-leaf parsley

Preparation

Step 1

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel-lined plate.

In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos.

Drain the pasta, toss with the sauce and top with the chorizo and parsley.