Several years ago, Cooks Illustrated had a recipe for a chipotle vodka cream pasta sauce that’s one of my favorites. Tonight, Andrea tried a new garlic cream pasta sauce, with two heads of roasted garlic. It was pretty good, but I’m betting if we combine those two recipes it will be out of this world!
We washed it down with 2002 Rancho Zabaco Dancing Bull Zinfandel, picked up on sale at Fresh Market. It’s one of those spice and ripe berry zins, stands up to most anything.