I have made this a few times now, from the newest Smitten Kitchen cookbook by Deb Perelman. She suggests angel hair pasta, but it really works with any noodle. She also does all butter, but I split the difference because I found the sauce glossed the noodles a bit better with a combo. The roasting of the garlic makes the kitchen smell like a dream, and gives you the breath to show for it ;)

I have served it with roasted cauliflower on top. If seared, some of those prepared chicken sausages or mini meatballs would be fun too.