Fancy Cheesy Mac with Chorizo

My sister was visiting the last few days and I made this recipe one night for dinner. I've never eaten much chorizo, but knowing it's a spicy mexican sausage, I knew I'd love it. It was so yummy with the cheesy macaroni dish. The original name of the recipe is Fancy Manchego Mac with Chorizo but I did not have Manchego cheese. Use it if you got it, otherwise cheddar worked great.

Fancy Cheesy Mac with Chorizo From Rachael Ray

salt and pepper
1 pound cavatappi (hollow corkscrew) or other short-cut pasta
1/2 pound raw chorizo sausage, casing discarded, chopped
3 T butter
2 shallots, chopped
3 to 4 cloves garlic, finely chopped
3 T flour
1/3 cup dry sherry
1 cup chicken broth
1 cup milk
2 cups shredded manchego or cheddar cheese
2 cups frozen peas, thawed
1/4 cup chopped jarred pimiento peppers (omitted)
1/2 cup coarsely chopped flat-leaf parsley (omitted)

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 olive oil 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. Delish!