Mexican Chorizo and Sweet Corn Pasta

Method

1. 1Boil the pasta in salted water according to package directions until al dente (about 9-10 minutes). Drain and set aside.
2. 2Slice the chorizo into half-moons, dice the onion, dice the bell pepper, and mince the garlic.
3. 3Heat olive oil in a wide skillet over medium heat. Add the sliced chorizo and fry for 4-5 minutes until rendered and lightly crispy.
4. 4Add the diced onion, bell pepper, and garlic to the chorizo fat; cook for 4 minutes until the vegetables soften.
5. 5Pour in the crushed tomatoes and sweet corn. Season with salt and let the sauce simmer on medium-low heat for 8 minutes to thicken.
6. 6Stir the cooked pasta and shredded cheddar into the warm skillet until the cheese melts smoothly into the sauce, then serve hot.