Smoked Marrow Bone Pasta #PPN

I am submitting this recipe for Smoked Marrow Bone Pasta to Presto Pasta Nights, which is being hosted this week by Val of More Than Burnt Toast.

I would love to smoke things but I don’t have a smoker and each time I suggest to Dave that I turn my electric frying pan into one, he kind of ignores me. I do not use my electric frying pan at all. It was one of the first kitchen utensils I purchased and it was used originally to make paella in – now I have a proper paella dish. If it was not being used for paella, it was used for prawns. We would sit at the breakfast nook and cook and eat and eat and cook so that we always had a pile of freshly cooked, hot prawns to devour. Now I have a gas burner on my butcher’s block which can be moved to the table for that job. So, for about 4 years the electric frying pan has been languishing under the bunk beds in what is my hidden storage place – the one for things I might need one day! I took the electric frying pan out of the box and put it under the bed as my friend Sonja wanted it. But she has never fetched it, and the last time I looked, she had bought a new one for herself. So, as I don’t have a smoker and Dave does not seem to want to help me turn my electric frying pan into one, I used smoked salt and smoked paprika to ‘smoke’ my marrow bones. Marrow bones are a cheap off cut of meat and this meal cost us R20 (€2) and was an absolute bargain! A perfect warming meal for the cold winter nights we are still experiencing here in the Western Cape.

Do you like to smoke food?

Smoked Marrow Bone Pasta

Smoked Marrow Bone Pasta

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil
  • 1 red onion sliced
  • 10 marrow bones
  • 10 mls moked salt
  • 5 mls smoked paprika
  • 60 mls red wine
  • 1 tin whole tomatoes
  • 10 mls arrow root
  • Pasta for serving

Method

  • Heat the olive oil in a heavy bottomed, lidded casserole dish or tagine
  • Sauté the onion until soft
  • Add the marrow bones and season with the salt and paprika
  • Once brown, add the wine and allow the alcohol to burn off
  • Add the tomatoes, reduce the heat, cover and simmer for 2 hours
  • Remove the lid and increase the heat
  • Remove the marrow bones, and break up the tomatoes
  • Add the arrow root and allow the sauce to thicken
  • Add your cooked pasta to the sauce and stir to coat
  • Serve with the marrow bones

Click on the links for conversions and notes.

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