Foodie Fridays: Pasta with Manchego Cheese and Chorizo Sausage

From Pots & Plots

Ever since we received a food order from La Tienda, I have been mildly obsessed with Spanish foods.  Last week I posted a recipe using the miniature chorizo sausages we got.  This week I decided to find a recipe that would use some of the aged Manchego cheese that came in our order.  A recipe for Fancy Manchego Mac with Chorizo from Rachael Ray fit the bill nicely.  I modified the recipe slightly based on the ingredients I had available, and still ended up with a quick and delicious dish that is worth making again.  I used Mexican rather than Spanish chorizo because that was what the store had.  I was afraid that it would be too spicy (I am not a big fan of overly spicy foods), but the heat level was just right.  In fact, this pasta dish is so good I am going to have it for dinner tonight!

Pasta with Manchego Cheese and Chorizo Sausage

1 lb. rotini pasta, cooked and drained
8 oz. raw chorizo sausage, casings removed
3 T. butter
1 medium red onion, diced
4 cloves garlic, minced
3 T. flour
1/3 C. sherry
1 C. chicken broth
1 C. whole milk or light cream
2 C. shredded Manchego cheese
2 C. frozen peas, thawed
1/2 C. chopped fresh parsley

Fry the sausage in a large skillet over medium-high heat until crisp, about 3 minutes, breaking up into small pieces with a wooden spoon while cooking.  Transfer to a paper towel-lined plate.  Wipe the skillet clean, then add the butter over medium heat.  Add the onion and garlic and cook until soft, about 5 minutes.  Whisk in the flour, then the sherry.  Stir in the broth and milk and cook, stirring, until thickened.  Reduce heat to low and stir in the cheese.  After the cheese melts, stir in the peas.  Combine the pasta and sausage, then stir in the cheese sauce.  Add the parsley and serve.  Serves 6.