1 lb. Pasta, shape of your choice
1 lb. Ground Mexican Chorizo
1 Red Pepper, diced
1 Medium to Large Zucchini, diced
1 cup Corn Kernals
1 Jalapeño, diced (optional)
1/4 cup Grated Parmesan Cheese, plus more for topping finished pasta
1/4 cup Chopped Cilantro, plus more for topping finished pasta
Get the water for the pasta set to boil. Use 3 quarts of water for 1 pound of pasta. While the water is heating, in a separate pot or Dutch oven, brown the chorizo over medium heat, breaking it up as it cooks.
Once the chorizo is browned and mostly cooked through, add the corn, diced red pepper and jalapeño (if using) to the pot. Turn the heat to low and stir the veggies and the chorizo occasionally.
When the water for the pasta is boiling, add two tablespoons of Diamond Crystal Kosher salt to the pot. If you’re using Mortons Kosher or table salt, add only one tablespoon of salt. Add the pasta to the pot and stir occasionally as it cooks to al dente about 8-9 minutes.
Turn your attention back to the chorizo and veggies. Add the diced zucchini to the mix and stir to fully incorporate. Keep it over low heat.
When the pasta is cooked to al dente, scoop out 1.5 cups of pasta water and set aside. Then drain the pasta, or use tongs to transfer the pasta to the pot with the chorizo and veggies.
Add about ½ cup of the pasta water to the pasta and veggie mixture and give it a stir. Add ¼ cup of grated Parmesan cheese and then add another ½ cup of pasta water. Stir vigorously to create a glossy sauce-like consistency of the pasta water and Parmesan cheese. Stir in more pasta water as needed to keep the pasta loose and glossy.
Cut the heat and stir in ¼ cup of chopped cilantro. Serve in wide shallow bowls and top with grated Parmesan and chopped cilantro.