2009. BUTTERNUT, BACON and SPINACH PASTA

serves 4-6


500 grams fresh or dry pasta of choice
15 ml olive oil
500 grams butternut, cut into bite-size pieces and roasted
30 ml salted butter
1 onion, chopped
10 ml crushed garlic
250 grams bacon, chopped
500 ml ready-made Napoletana sauce
200 grams spinach, chopped
salt and freshly ground black pepper, to taste

Cook the pasta until tender, drain and toss with olive oil. Heat the butter in a heavy-based saucepan. Add the onion and garlic and sauté until onion is translucent. Add the bacon and fry until bacon is golden. Add the roasted butternut and fry for 2 minutes. Add the Napoletana sauce and simmer for 3 minutes or until heated through. Stir in the spinach and season to taste. Remove from heat and allow to stand for 2 minutes or until spinach just starts to wilt. Add the pasta and toss through to cover. Serve pasta warm topped with a dollop of sour cream and fresh basil leaves.


bacon recipe courtesy of: Clover SA, PO Box 6161, Weltevreden Park, Roodepoort, South Africa 1715