First, I cut the chorizo into small pieces. They will feel almost too small (and I definitely wish I had purchased real chorizo links, instead of the little dried ones), but chorizo packs a lot of flavor, so you don't need a lot.
Then, I fried the chorizo with minced garlic cloves in olive oil, seasoned with a teaspoon of cayenne pepper. Watch it! It will burn fast.
When the chorizo was browned, I added a half-cup of white wine (I use tiny little boxes of white wine for cooking).
I stirred the white wine/chorizo mixture, then added some prepared marinara sauce until it didn't look too thin. The recipe calls for crushed tomatoes, but if you don't have a can on hand, marinara works just fine. Don't sweat it; save the sweating for later.
I then added about a 1/2 cup of cream. I eyeballed the levels though, since Sean is pretty picky about cream. I ultimately added more marinara to keep it on the tomato side.
Then I trotted out to my container garden and snipped some of my basil, which I'm happy to report is bountiful.
This pasta filled me right up (I regret to say I didn't finish the bowl!), but was a cool mix of flavors. It was spicier than normal pasta with sausage, but the cream tempered that a bit. I thought the cheese was actually a little overkill, so I might skip that next time, or use parmesan. All in all, it was a delicious dish that seemed more complicated than it actually was, and isn't that always the goal anyway?