I found so many great recipes in the Every Day with Rachael Ray March Issue. This is another one. If you would like an easy to print version, you can click here to go to the magazine’s site.
Fancy Manchego Mac with Chorizo
Salt & Pepper
1 pound cavatappi (hollow corkscrew) or other short-cut pasta
Extra Virgin Olive Oil (For drizzling)
1/2 pound raw chorizo sausage, casings discard, chopped
3 Tbsp Butter
2 Shallots, chopped
3-4 cloves of garlic, finely chopped
3 Tbsp flour
1/3 Cup Dry Sherry
1 Cup chicken broth
1 Cup whole milk
2 Cups shredded Manchego cheese
2 Cups frozen peas, thawed
1/4 Cup jarred pimento peppers
1/2 Cup coarsely chopped flat leaf parsley
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.