Chipotle Mole Cream - Chocolato Cabernet Tagliarini

  • 1  pkg Rossi Pasta Chocolato Cabernet Tagliarini
  • 2  large ripe tomatoes
  • 1/4  cup  canola oil
  • 2  teaspoon  annato seeds
  • 1  teaspoon  allspice
  • 1/2  teaspoon  whole cloves
  • 1  cinnamon stick, broken into pieces
  • 3/4  teaspoon  black peppercorns
  • 2  canned chipotle peppers
  • 1  tablespoon  olive oil
  • 2  ounce  bittersweet chocolate, finely chopped
  • 1  tablespoon  spanish sherry vinegar
  • 12  ounce  chicken stock
  • 4  ounce  heavy cream
  • 1  tablespoon  chopped cilantro
  • 1/2  cup  peanuts
Pre-heat oven to 400 degrees.

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

Roast peanuts for 8 minutes. Let cool then coarsely chop.

In large sauce pan, heat olive oil add spices, peppers and tomatoes. Bring to a simmer, add chocolate, sherry and chicken stock.

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

Heat puree and toss with cooked pasta (following cooking directions on package).

Season with salt and pepper.

Garnish with chopped cilantro and serve with favorite meats.

*Serve with grilled pork, chicken, turkey or fish.