Fancy Manchego Mac with Chorizo (Rachael Ray Magazine)

• 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 top with the chorizo.