Fancy Manchego Mac And Cheese With Chorizo

• 1 lb cavatappi pasta (hollow corkscrew) or 1 lb other short- cut pasta
• extra virgin olive oil, for drizzling
• 1/2 lb raw chorizo sausage, casting dicarded, chopped
• 3 tablespoons butter
• 2 shallots, chopped
• 3 -4 garlic cloves, finely chopped
• 3 tablespoons flour
• 1/3 cup dry sherry
• 1 cup chicken broth
• 1 cup whole milk or 1 cup half-and-half
• 2 cups shredded manchego cheese
• 2 cups frozen peas, thawed1/4 cup chopped jarred pimiento peppers
• 1/2 cup coarsley chopped flat leaf parsley

1. Bring a large pot of water to boil, salt it. Add the pasta and cook until aldente. Drain.
2. 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.
3. 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.
4. Drain the pasta, toss with sauce and top with chorizo and parsely.

cavatappi pasta, extra virgin olive oil, chorizo sausage, butter, shallots, garlic, flour, sherry, chicken broth, milk, manchego cheese, frozen peas, coarsley

Taken from www.food.com/recipe/fancy-manchego-mac-and-cheese-with-chorizo-358513 (may not work)