Chocolate pasta with vanilla bean ice cream and chocolate cabernet wine sauce

This is the dessert I made for Valentine's Day. YUM! My husband was not a big fan of the chocolate pasta, and I'm thinking it is an acquired taste, but it was yummy, all the same. Always worth a shot!

1 lb chocolate pasta

1 pint Hagen Daas light vanilla bean ice cream

1/2 Cup chocolate cabernet wine sauce (such as: chocolate rasberry cabernet Vintage Chocolate Dessert Topping by Chocoholics, http://www.gourmetchocolate.com/)

Fill a large pot 3/4 of the way full with water. Heat until boiling, add pasta. Cook until just under al dente. Drain and place in dessert dishes (I would suggest a balloon wine glass. That's what I was going to use, but the pasta was done so quickly that I didn't have enough time to get them down from the wine cabinet!).

While pasta is cooking, heat chocolate wine sauce over medium heat (or in microwave) just until warm. Fill glass with hot water and place an ice cream scoop in hot water. Scoop ice cream and place it in the center of pasta. Drizzle chocolate sauce across pasta and ice cream as desired. EAT!

Enjoy!