Chipotle Mole Cream with Cocoa Cab Tagliarini

Ingredients

1 package of Cocoa Cab Tagliarini

2 large ripe tomatoes

1/2 cup peanuts

1/4 cup canola oil

2 tsp annatto seeds

1 tsp allspice

1 cinnamon stick, broken into pieces

1/2 tsp whole cloves

3/4 tsp black peppercorns

2 canned chipotle peppers

2 oz bittersweet chocolate, finely chopped

1 tbsp olive oil

1 tbsp Spanish sherry vinegar

12 oz chicken stock

4 oz heavy cream

1 tbsp chopped cilantro

Directions

1. Cook pasta according to package directions.

2. Pre heat oven to 400°.

3. Slice tomatoes crosswise in half. Scrape out seeds and roast for approximately 10 minutes. Let cool, then peel, discard skins.

4. Roast peanuts for 8 minutes. Let cook then coarsely chop.

5. In large saucepan, heat olive oil, add spices, pepper and tomatoes. Bring to a simmer, add chocolate, sherry and chicken stock.

6. Cool mixture, remove cinnamon and puree. Add cream during puree.

7. Heat puree and toss with cooled pasta.

8. Season with salt and pepper.

9. Garnish with chopped cilantro and serve with favorite meat.