Serves: 4 - 6
Cooking time:  30 Minutes

Cook and rate this recipe and you could WIN great prizes for your kitchen. You say it best "I have tried your recipe several times. It is delicious and my children love it so much, and it is so easy to find the products in the supermarket. I spent less that R100, it is the cheapest way of eating."

• 500 g fresh or dry pasta of choice
• 15 ml olive oil
• 500 g butternut, cut into bite-size pieces and roasted
• 30 ml Clover Mooi River Salted Butter
• 1 onion, chopped
• 10 ml crushed garlic
• 250 g bacon, chopped
• 500 ml ready-made Napoletana sauce (see recipe for Basic Napoletana Sauce)
• 200 g spinach, chopped
• Salt and freshly ground black pepper, to taste

To serve

• Clover Sour Cream
• Fresh basil leaves

1. Cook the pasta until tender, drain and toss with olive oil.
2. 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.
3. 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.
4. Add the pasta and toss through to cover.
5. Serve pasta warm topped with a dollop of sour cream and fresh basil leaves.

Variation:

Red bean and butternut pasta:
Replace the bacon with 1 x 400 g can red kidney beans for a vegetarian variation.