12oz. penne rigate pasta
1½Tbsp.olive oil
2 cloves garlic, chopped
1 small chili pepper
1 cauliflower (divided into florets) 8oz. can Italian plum tomatoes (plus
Juice in can)
8 fl oz. Chicken stock
1 cup heavy cream
Directions
In a large skillet add the oil and put on medium heat. When oil is hot enough to sizzle a drop of water, add the chopped garlic and the whole or chopped chili pepper. Cook ten minutes, then add the cauliflower. Cook for anoth- er five minutes, then add the chopped tomatoes with their juice. Cook gently for ten minutes, then add the chicken stock. Allow the cauliflower mixture to simmer while you cook the pasta.
Add the cream to the cauliflower mixture and remove the chili if whole. Squash the cauliflower with a potato masher. Drain the pasta and stir into the sauce. Serve at once.
Make 4-8 servings.
