orecchiette with chorizo and swiss chard

My mother would faint at the idea of using chorizo but this recipe is begging for it in the winter.  Chorizo is much like any other pork sausage only lends a heartier flavor from smoked paprika.  The version I grabbed from Whole Foods even uses a touch of cinnamon and allspice- all the better for a crisp winter night.  Now this is truly a 20 minute meal- put your salted pot of water to boil and gently sautee a chopped small onion with hot pepper.  As soon as the onion starts to soften add a pound to a pound-and-a-half of chorizo meat with the casing removed. Break the meat apart and mix evenly as it cooks over medium heat.  At the same time wash and chop about a pound of swiss chard into one inch pieces.  When the meat is cooked add half a cup of white wine and the swiss chard to your pan, cover and lower the heat.  At the same time when the water comes to a boil, add a pound of orecchiette and cook until they're just al dente.  Drain the water and in the same pot fold in the meat-chard mixture, stir over high heat for 30 or so seconds then remove from from the stove, plate, and serve with some fresh parmigiano and a heavy red wine.