Marrow and Cabanossi Pasta

It seems Pick 'n Pay has livened up their cured meats and cheese section. They are now importing tiny French cheeses, such as the original Roquefort from Roquefort-sur-Soulzon and selling them at outrageous prices (R80 is a bit much for a few grams of cheese). Anyway, despite the price it's nice to have the very expensive option of buying these fancy cheeses as well as the less pricey option of buying international style prepackaged hams and sausages such as Cabanossi (from Namibia).

Marrows don't make me feel very creative, so it helps when you're married to someone with ideas about how marrows can be added to a dish and become a fantastic taste sensation.

Ingredients

A blob of butter

A pack mixed marrows (slice in 1cm pieces)

A 400g can of chopped tomatoes

2 thinly sliced Cabanossi sausages (can be substituted with another sausage, or bacon)

1 tsp freshly grated garlic

A big squeeze of lemon juice (or of one lemon)

A finely chopped chilli

Olive oil

Pasta shells (about 250g)

Method

Fry the Cabanossi in the butter. Add the garlic and when lightly browned, add chilli and the marrows. After a few minutes of frying, add the tomatoes and lemon juice. Once the marrows have absorbed some of the tasty sauce, they will become slightly soft, almost like cooked pasta. Take them off the heat.

Get your pasta boiling with a teaspoon of salt in water and drain when ready. Serve with the marrows and sauce on top. Dress with a swirl of olive oil.

Serves 3