Manchego Mac with Chorizo
by Gina Jantzen

URL Source:
Source: Rachael Ray
Course: Main
Cuisine: Spanish
Food Group: Pasta
Serves: 6


Salt & Pepper
1 pound(s) Corkscrew Pasta
Extra Virgin Olive Oil
1/2 pound(s) Raw Chorizo sausage, chopped
3 tablespoon(s) Butter
1 Onion, chopped
4 clove(s) Garlic, finely chopped
3 tablespoon(s) Flour
1/3 cup(s) Dry Sherry
1 cup(s) Chicken broth
1 cup(s) Whole milk or half-and-half
2 cup(s) Shredded manchego cheese (about a half pound)
1.5 cup(s) Frozen peas, thawed
1/4 cup(s) Chopped flat-leaf parsley (for garnish)
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 skillet, heat a small drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, 4 to 5 minutes. Transfer to a paper-towel-lined plate. 3. In a medium saucepan, melt the butter over medium heat. Add the onions 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. 4. Drain the pasta, toss with the sauce and top with the chorizo and parsley.
Notes:Manchego is expensive cheese ($20/lb), but it's good stuff. I usually prep all ingredients before I start the pasta because once you get started, the meal is ready in no time!