Fancy Manchego Mac with Chorizo

I saw this recipe on TV and then found it on the net. It's awesome if you like chorizo.

Fancy Manchego Mac with Chorizo

Salt & Pepper

1 pound cavatappi (hollow corkscrew) or other short-cut pasta

Extra Virgin Olive Oil (For drizzling)

1/2 pound raw chorizo sausage, casings discard, chopped

3 Tbsp Butter

2 Shallots, chopped

3-4 cloves of garlic, finely chopped

3 Tbsp flour

1/3 Cup Dry Sherry

1 Cup chicken broth

1 Cup whole milk

2 Cups shredded Manchego cheese

2 Cups frozen peas, thawed

1/4 Cup jarred pimento peppers

1/2 Cup coarsely chopped flat leaf parsley

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 and parsley.