Penne With Spicy Cauliflower Sauce

• Sea salt
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, peeled
• 1 dried red chili pepper, or more to taste
• 1 head cauliflower, trimmed and cut into walnut-size florets
• 1 8-ounce can peeled whole tomatoes and their juice
• 1 cup chicken stock or broth
• 1 pound penne
• 1 cup heavy cream

1. Fill a large pot with water and season lightly with salt.
2. Place over high heat and bring to a boil.
3. Meanwhile, place a large saute pan over medium heat.
4. Heat olive oil until it shimmers, and add garlic and chili pepper.
5. Cook for 1 minute.
6. Add cauliflower, season generously with salt, and toss to coat with oil.
7. Saute for 5 minutes.
8. Add tomatoes, crushing them in your fist as you add them.
9. Simmer for 10 minutes.
10. Add chicken stock and continue simmering for 10 more minutes.
11. When water comes to a boil, add penne and cook until al dente, about 8 minutes.
12. While pasta is cooking, add cream to cauliflower mixture and bring to a simmer.
13. Drain pasta and add to cauliflower in pan.
14. Toss well, and adjust seasoning.
15. Serve hot.

salt, extra virgin olive oil, garlic, red chili pepper, cauliflower, tomatoes, chicken, penne, heavy cream

Taken from cooking.nytimes.com/recipes/7591 (may not work)