Mexican Chorizo and Corn Linguine

Ingredients

Linguine

12 ounces

Mexican chorizo

8 ounces, casings removed

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Corn kernels

1 cup, fresh or frozen

Red bell pepper

1, diced

Salt

to taste

Pepper

to taste

Cilantro

1/4 cup, chopped (for garnish)

Lime

1, cut into wedges (for serving)

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook, breaking it apart with a spoon, until browned and crispy, about 8-10 minutes.
3. Add the minced garlic, corn, and diced bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender and the corn is heated through, about 5 minutes.
4. Add the cooked linguine to the skillet and toss everything together. If the mixture seems dry, gradually add reserved pasta water until the desired consistency is achieved. Season with salt and pepper to taste.
5. Remove from heat and garnish with chopped cilantro. Serve immediately with lime wedges on the side for an extra zing.