Manchego Mac with Chorizo Source: Rachael Ray Course: Main Cuisine: Spanish Food Group: Pasta Serves: 6 |
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Ingredients
| 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) |
Instructions
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! |