Bring large of water to boil for pasta. Generously salt the water. Cook pasta according to package directions, just shy of al dente. Drain, reserving a mug of the starchy cooking water. Add pasta back to pot it boiled in.

Slice chorizo and prep the other vegetables.

To a large frying pan add 1 tsp. olive oil. Heat oil over medium heat, add basil and oregano leaves and fry until crisp on both sides. Drain on paper towel and reserve for garnish.

In the same pan, add a bit more olive oil. Add onion and cook until translucent, about 5 minutes.

Then add garlic and cook just until fragrant.

Add chorizo and lightly brown on both sides.

Once the chorizo are browned add white wine and reduce by about half.

Add tomatoes and cook down for another 5 minutes or so over medium heat until soft and sauce had thickened slightly.

To the pasta in the large pot, thoroughly combine the reserved cooking water from the pasta, the chorizo and sauce and both of the cheeses.

Serve hot. Garnish with the reserved basil and oregano.