Here's a quick one that we tried the other night and was thouroughly enjoyed by all... including the nephew.

Start by melting some butter in a skillet and adding 1 diced onion.  Let it saute down until the onion is soft and at least translucent.

Add some mushrooms.  We used 1 small can pre-sliced and drained.  Toss and let simmer for a couple of minutes.

Add in one pound of chorizo and cook until done.  You can get chorizo links and remove the casings or if you are lucky, the meat department can get you the freshly made real deal.

Add one pint of heavy cream and about 2 tablespoons "safrito" seasoning (this is a tomatoe and herb seasoning liquid found near the Goya area).   Bring this entire mixture to a boil and reduce down to simmer for a couple of minutes.

Server over some angel hair pasta... the thinner the better... and enjoy.