Make a lengthwise cut down the middle of the chorizo sausage casing and remove the chorizo from the inside. Discard the casing.
Give the bacon a rough chop and set aside.
Finely mince the garlic cloves and reserve for later.
Add oil to a pot over medium high heat.
Once the oil has warmed up, add the ground chorizo sausage. Use a meat chopper tool to break up the ground sausage. Cook until fully cooked through, drain the fat and transfer to a bowl.
Add the chopped bacon to the same pan and cook until crispy. Drain the fat and transfer to the bowl with the chorizo and set aside for now.
Add the pasta shells and chicken broth to a large pot over high heat and boil for 10-11 minutes, stirring frequently. Reduce the heat to low.
In a small sauce pan, heat the butter over medium high heat. Add the minced garlic cloves and saute for 30 seconds.
Immediately add in the red wine and tomato paste and cook for 2-3 minutes to reduce then add the diced tomatoes.
Bring the sauce to a low boil and cook for 4-5 minutes, stirring frequently.
Add the tomato sauce, chorizo sausage and bacon to the pasta shells (no need to drain the pasta) and mix to combine. Taste test and add salt to taste if needed.
Pour in the heavy cream and stir everything in order to coat the pasta in all of the sauce and meat.
Slice the jalapeño, wash and remove the seeds or leave them in if you like it really spicy.
Top the pasta with jalapeño slices and shaved parmesan cheese before serving.