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Fancy Manchego Mac with Chorizo

March 2009
Fancy Manchego Mac with Chorizo

by 9 people

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Break out the baking dishes—there's lots here to keep you and your family satisfied.

Makes: 6 servings

Prep: 15 mins

Ingredients
  • Salt and pepper
  • 1 pound cavatappi (hollow corkscrew) or other short-cut pasta
  • Extra-virgin olive oil (EVOO), for drizzling
  • 1/2 pound raw chorizo sausage, casings discarded, chopped
  • 3 tablespoons butter
  • 2 shallots, chopped
  • 3 - 4 cloves garlic, finely chopped
  • 3 tablespoons flour
  • 1/3 cup dry sherry
  • 1 cup chicken broth
  • 1 cup whole milk or half-and-half
  • 2 cups shredded manchego cheese
  • 2 cups frozen peas, thawed
  • 1/4 cup chopped jarred pimiento peppers
  • 1/2 cup coarsely chopped flat-leaf parsley
Directions
  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. 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.
  3. 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.
  4. Drain the pasta, toss with the sauce and top with the chorizo and parsley.
Tip PAIR WITH
  • Chateau de Coulaine Chinon "Bonnaventure" 2006 (France)