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Fancy Manchego Mac with Chorizo


  • 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 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, 2-3 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 pimentos.

Drain the pasta, toss with the sauce and top with the chorizo and parsley.

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