Chicken and Bacon Borsetti with Sweet Pepper creamWritten by Grant
On occasion I check out frozen stuffed pasta at the local grocery but almost always pass over them unless they're dirt cheap or they sound especially interesting. I've learned that fresh homemade pasta is just plain better. I have found though that there are several types of fresh (packaged) pasta available in the store - most are unaffordable by anyone but a first year Microsoft investor. QFC (our local "charge whatever they want because they have rustic tile floors" grocery store) had fresh packaged chicken and bacon borsetti that looked interesting. Interesting because it's not cheese or sausage ravioli. The pasta was usually $7 but was on sale for $4 and because of a special promo had a dollar off coupon so I bought it on impulse. The first night I cooked it I served it in the old standby - browned butter and sage sauce - and it worked fairly well. My kids couldn't place the flavor of bacon in the pasta because they weren't expecting it. The second time I cooked it I decided to put a little effort into it and make sweet pepper cream sauce. The sauce turned out very good but clashed with the strong flavors of the pasta. Oh well, live and learn.
I do however, think I'l be spending more time with borsetti. In case you don't know what they are they look like cute little bags of gold. I thought that maybe they'd be visible in the photo but they really aren't. You can see the top of the bag all bunched up in the right side of the pasta bowl. They seem really easy to make since they're just squares of pasta bunched up with filling. I think you'll be hearing more of borsetti in the future. Next time I'll just make them fresh. It's not that the chicken and bacon ones were bad, they just don't match what I had in mind.