In a coverable, semi deep frying pan, sauté garlic and onion in enough olive oil to coat with a dash of salt and pepper for 1-2 minutes until the onions become translucent. Add tomatoes, sun dried tomatoes, and jalapeños and continue to sauté for another minute or so until the tomatoes start to tenderize. Add only a quarter of the chorizo and sauté for an additional minute (this will allow the flavor of the chorizo to be in the sauce, but not all the oil). Add cup of white wine, vinegar and tsp of ½ tsp pepper, and cover. Turn heat to medium low. Let simmer so that tomatoes become tender. Try to “squash” tomatoes with a wooden spoon so that mixture becomes a sauce-like consistency. Simmer for about 45 minutes stirring occasionally.
In another pan, saute the rest of the chorizo in some olive oil for 5-ten minutes then drain the oil when done. Add to sauce towards the end.
Prepare pasta half-way so that it is ready 5 minutes before the sauce is done simmering. Once prepared, put into pan with sauce. Add shrimp for approximately 5-10 minutes, and stir so that all pasta is coated..