1 pound cavatappi or other short-cut pasta 1/2 pound raw chorizo sausage, casings discarded, chopped 3 tablespoons butter 2 shallots, chopped 3 to 4 cloves garlic, finely chopped 3 tablespoons flour 1/2 cup dry sherry 1 c. chicken broth 1 c. whole milk or half-and-half 2 cups shredded manchego cheese 2 cups frozen peas, thawed 1/4 c. chopped jarred pimiento peppers 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...