Chicken Creole penne

Chicken in a pepper-and-red sauce on a bed of pasta sounds a lot like chicken cacciatore, and this version is--but with a kick. The Cajun seasoning adds a flavorful bit of heat that changes the whole dish. The recipes for the seasoning and the garlic puree make more than you'll need for the chicken, but each store well and can be used in a variety of dishes.

MAKES 8 SERVINGS

1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon plus 1 tablespoon Angel Dust Cajun Seasoning (see note)
3 tablespoons extra virgin olive oil
2 cups seeded, diced green bell pepper
1 cup diced celery
1/2 cup diced yellow onion
1/2 cup diced red onion
1/2 cup thinly sliced green onion, white and green parts
1 tablespoon seeded, minced jalapeno
2 tablespoons Roasted-Garlic Puree (see note)
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon cane syrup or light molasses
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1 tablespoon dark brown sugar
3-1/2 cups tomato sauce (2 15-ounce cans)
1-3/4 cups crushed tomatoes (1 15-ounce can)
1-1/2 cups water
1 tablespoon finely chopped fresh flast-leaf parsley
1 flat-leaf finely chopped fresh basil
Grated Parmesan cheese
1-1/2 pounds dried penne pasta, cooked according to package directions

For Angel Dust Cajun seasoning
3 tablespoons Hungarian paprika
1-1/2 tablespoons Spanish paprika
5 teaspoons salt
1-1/4 teaspoons dried thyme leaves
1-1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

1.Place the chicken in a bowl and toss with 1 tablespoon of the Cajun seasoning. Heat oil in a four-quart Dutch oven over high heat. Add chicken and saute for 3 minutes. Add the bell pepper, celery, onions, jalapeno, garlic puree, bay leaf, oregano, dried basil, ground black and white peppers, red pepper flakes, cane syrup, granulated and brown sugars and the remaining tablespoon of Cajun seasoning. Cook for 10 minutes, or until vegetables are soft.

2. Pour in the tomato sauce and crushed tomatoes and simmer an additional 5 minutes. Add the water, bring to a boil, reduce the heat to low, and simmer uncovered for 1 hour. Stir in the fresh parsley and basil; heat for 1 minute.

3. Toss sauce with cooked pasta. Serve with grated cheese.

To make Angel Dust Cajun seasoning: Combine all ingredient in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.

To make roasted-garlic puree: preheat oven to 300 degrees. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast one hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thing layer of the oil Cover and store in the refrigerator. Reserve the remaining oil in another container and refrigerate for use in sauteeing meats or vegetables.

From The Heaven on Seven Cookbook by Jimmy Bannos and John DeMers (Ten Speed Press)