500g penne pasta
20ml olive oil
2 cloves garlic, chopped
1 small chilli
1 cauliflower, divided into florets
230g tin Italian plum tomatoes
250ml chicken stock
200ml cream

Heat the oil then add the garlic and chilli (chop the chilli if you like). Cook for 10 minutes, then add the cauliflower. After another 5 minutes, add the chopped tomatoes and their juice. Cook gently for 10 minutes, then add stock. 

Leave to simmer while you cook the pasta (follow directions on pack).

Add the cream to the cauliflower mixture, and if you left the chilli whole remove it. Squash the cauliflower with a potato masher. 

Serve immediately with the pasta.