Recipe by Marz
From Rachel Ray Magazine (published in the March 2009 edition). Love manchego cheese, this should be a good combination.
Top Review by Dr. Jenny
I was looking to use up manchego and chorizo and this fit the bill. It was easy to make, but was kind of plain tasting. It definitely needed a lot of salt. I would suggest adding some herbs and seasonings next time. The taste of the sherry came through in the dish, so I would suggest using a good one. I followed all directions and ingredients as posted with the exception that I omitted the peas as I realized halfway into preparing the dish that I was out.
- 453.59 g cavatappi pasta (hollow corkscrew) or 453.59 g other short- cut pasta
- extra virgin olive oil, for drizzling
- 226.79 g raw chorizo sausage, casting dicarded, chopped
- 44.37 ml butter
- 2 shallots, chopped
- 3-4 garlic cloves, finely chopped
- 44.37 ml flour
- 78.07 ml dry sherry
- 236.59 ml chicken broth
- 236.59 ml whole milk or 236.59 ml half-and-half
- 473.18 ml shredded manchego cheese
- 473.18 ml frozen peas, thawed1/4 cup chopped jarred pimiento peppers
- 118.29 ml coarsley chopped flat leaf parsley
Directions See How It's Made
- Bring a large pot of water to boil, salt it. Add the pasta and cook until aldente. Drain.
- While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper towel lined plate.
- In a medium saucepan, over medium heat add the shallots and garlic and cook until tender about 5 minutes. Whisk in the flour and whisk in the sherry. Stir in the chicken broth andmilk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos.
- Drain the pasta, toss with sauce and top with chorizo and parsely.