"From Rachel Ray Magazine (published in the March 2009 edition). Love manchego cheese, this should be a good combination."
1 lb cavatappi pasta (hollow corkscrew) or 1 lb
other short- cut pasta
extra virgin olive oil, for drizzling
raw chorizo sausage, casting dicarded, chopped
garlic cloves, finely chopped
1 cup whole milk or 1 cup
shredded manchego cheese
frozen peas, thawed1/4 cup chopped jarred pimiento peppers
coarsley chopped flat leaf parsley
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.
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Fancy Manchego Mac and Cheese With Chorizo (cont.)