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Add the pasta to well-salted boiling water and cook until al dente. Don't drain.
Meanwhile, melt the butter in a large deep pan over medium heat. Once melted, add the garlic and chilli flakes and fry for 30 seconds or so, then stir in tomato puree and fry for a minute or so (important for it to sweeten). Pour in the stock and stir to blend with the tomato puree. Turn off the heat and leave to cool for 1 minute.
Pour the sauce into a blender, then add the basil, sun dried tomatoes and cottage cheese. Blend until smooth (if it ends up too thick to blend just add in a splash of the pasta water).
Use tongs to transfer the pasta straight from the pot into the pan with the heat off. Pour over the sauce and toss to combine with a splash of pasta water, then toss in the parmesan. The sauce will thicken up quite quickly so just thin out with more pasta water as and when you need to.
Season generously to taste then serve up with some small basil leaves and enjoy!