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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 pimento peppers
• 1/2 cup coarsely chopped flat leaf parsley

Description

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Rachael Ray