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1. Bring the water to a rolling boil in a large pot, add the salt for pasta water, then add the short pasta and cook until just al dente according to package directions.
8 oz short pasta (penne, rigatoni, or shells),
3 qt water,
1 tbsp salt for pasta water
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2. Drain the pasta well in a colander, shaking off excess water, then return it to the warm pot off the heat.
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3. In a small saucepan over low heat, melt the unsalted butter, then whisk in the granulated sugar, unsweetened cocoa powder, vanilla extract, and fine sea salt until smooth and glossy.
2 tbsp unsalted butter,
2 tbsp granulated sugar,
1.5 tbsp unsweetened cocoa powder,
0.5 tsp vanilla extract,
0.1 tsp fine sea salt
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4. Pour the warm cocoa-butter mixture over the drained pasta in the pot and toss until all the pasta is lightly coated and shiny; let it cool for about 5 minutes until just warm, not hot, so it does not melt the ice cream too quickly.
8 oz short pasta (penne, rigatoni, or shells)
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5. Roughly chop the Haribo gummy candies into bite-size bits so they are easier to sprinkle over the sundaes, and gently warm the chocolate sauce or hot fudge in a microwave or small saucepan until just pourable.
0.8 cup chocolate sauce or hot fudge,
1 cup Haribo gummy candies, mixed varieties
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6. Divide the warm chocolate-glazed pasta among serving bowls, top each with scoops of vanilla ice cream, drizzle generously with the warm chocolate sauce, and finish with a shower of chopped Haribo on top.
2 cup vanilla ice cream,
0.8 cup chocolate sauce or hot fudge,
1 cup Haribo gummy candies, mixed varieties
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7. Serve the sweet chocolate pasta sundaes immediately while the contrast of warm pasta and cold ice cream is at its best.
