Carrabba's Italian Grill Rigatoni Martino

7 ounces tomato cream sauce

1/3 cup mushrooms, sautéed
10 to 12 pieces sun-dried tomatoes, sliced
1 (8 ounce) grilled chicken breast, cut into 6 equal strips
2 1/2 cups cooked rigatoni pasta
1/2 cup grated Romano cheese
To serve:
1/4 cup grated ricotta salata (shredded to order)
Green onions, sliced, to taste
Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat ov
Heat rigatoni in clean, boiling, salted water until hot - about 30 seconds. Drain pasta and
Sprinkle Romano cheese over pasta and toss again over a medium flame until sauce is a cream
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Carrabba's Italian Grill Bread Dip Mix
1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt
Grind together
To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and m
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CARRABBA'S MUSSELS IN WHITE WINE SAUCE
Servings: 2

4 cups mussels
2 tbsp. extra-virgin olive oil
2 tbsp. chopped yellow onion
2 tbsp. chopped garlic
2 tbsp. pernod (licorice- flavored liqueur from france)
1 to 2 tbsp. chopped fresh basil
juice of 1/2 lemon
3/4 cup lemon butter sauce (recipe follows)
Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "b
Heat olive oil in a 10-inch skillet; add mussels. Cover with another 10-inch skillet or lid
Remove top and add onion and garlic and toss. Cover pan again and cook for 1 minute.
Remove top and add pernod, basil, lemon juice and lemon butter sauce. Return to flame for 3
LEMON BUTTER SAUCE:
2 Tbsp. clarified butter (you'll need about 1/2 stick butter; directions follow)
2 Tbsp. finely chopped yellow onion
2 Tbsp. finely chopped garlic
6 Tbsp. fresh lemon juice
2 Tbsp. dry white wine
Kosher salt
White pepper
2 Tbsp. cold butter
To clarify butter:
Melt 1/2 stick butter over low heat. When melted, remove from heat and set aside for severa
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Carrabba's Italian Grill Chicken Bryan
Serves: 6
Chicken:
6 large chicken breasts
1 to 2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces goat cheese, softened to room temperature
Sun-Dried Tomato Sauce:
2 tablespoons butter
1 tablespoon finely chopped garlic
1 tablespoon finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over
Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts w
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Carrabba's Chicken Marsala
Servings: 1

1 chicken breast, grilled

1 cup dry Marsala wine
1/2 cup (1 stick) butter
Pinch of salt
Pinch of black pepper
1/2 cup mushrooms, sautéed
Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent. Several tablespo
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Carrabba's Fettuccine Milano
1/2 ounce clarified butter
6 shrimp
Pinch of salt and white pepper
Pinch finely chopped garlic
1/4 cup diced tomatoes
2 ounces sliced mushrooms
Heavy pinch of scallions
5 ounces fresh fettuccine
Sauté sliced mushrooms in a little olive oil. Add pinches of salt and black pepper. Sprinkl
Heat 1/2 ounce clarified butter. Add shrimp, rubbed with white pepper and salt. Cook until
While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minu
Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo. A
Ladle 4 ounces of Alfredo sauce into sauté pan. Heat until it starts to boil around the edg
To clarify butter:
Melt butter over low heat. When melted, remove from heat, and set aside for several minutes

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Carrabba's Italian Grill Herb Mix (Italian Butter)

1/8 teaspoon fresh basil

1/8 teaspoon fresh parsley
1/8 teaspoon fresh oregano
1/8 teaspoon fresh rosemary
1 clove garlic, crushed
Dash red pepper
Dash black pepper
Pinch kosher salt
Per teaspoon served, add 2 tablespoons extra virgin olive oil.
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Carrabba's Lemon Butter Sauce
2 tablespoons clarified butter (you'll need about
1/2 stick butter; directions follow)
2 tablespoons finely chopped yellow onion
2 tablespoons finely chopped garlic
6 tablespoons fresh lemon juice
2 tablespoons dry white wine
Kosher salt
White pepper
2 tablespoons cold butter
To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove from heat, and
To make sauce: Heat clarified butter, add onion and garlic, and sauté until transparent. Ad
Warren's notes - I love the mussels at Carrabba's, but I think these have too much lemon in
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Carrabba's Italian Grill Linguine Pescatori
5 ounces marinara sauce
3 shrimp, 16/20 count
3 large scallops
8 to 10 mussels
12 ounces cooked linguine
Sauté the first 4 ingredients together. When done put over the cooked linguine.
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Carrabba's Italian Grill Meatballs

1/2 pound ground pork

1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and sautéed
1/3 cup dry bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
1 cup pure olive oil
Combine all the ingredients in a medium bowl, except olive oil and season with salt and pep
(In general, most people use just ground beef in their spaghetti sauce. Instead Bobby sugge
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Carrabba's Italian Grill Pappardelle Campagnolo
Yields 4 entrees or 6 appetizers.

1/4 cup extra virgin olive oil

1/2 pound Italian sausage
1/2 cup finely chopped yellow onion
2 medium garlic cloves, finely chopped
1 medium red bell pepper, 1/4-inch julienne
1/4 cup dry white wine
4 cups canned whole peeled tomatoes (with their juice, finely chopped)
Pinch of salt and freshly ground black pepper
Pinch of crushed red pepper
2 tablespoons freshly torn basil leaves
1/4 cup freshly grated, pecorino romano cheese
4 ounces goat cheese, crumbled
1 pound papardelle pasta
Remove sausage from the casing and break into coarse pieces (about 5-6 pieces from each lin
Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes. Rai
Meanwhile bring 4 quarts of water to a boil in a large pot, add 1 tablespoon of salt and dr
When the pasta is almost done, return the skillet with the sauce to a medium heat. When the
Serve at once.
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Carrabba's Penne Franco
Servings: 1

1 to 2 cloves garlic, sliced

3 tablespoons extra-virgin olive oil
1 teaspoon sun-dried tomatoes, chopped
1/4 cup mushrooms, sautéed
6 artichoke heart quarters
6 kalamata olives, pitted
1 chicken breast, grilled and sliced
Penne pasta (3 to 4 ounces dry weight), cooked according
to package instructions, drained and kept warm
Salt and pepper, to taste
Parmesan cheese, grated
Sauté garlic in olive oil for about 1 minute. Add sun-dried tomatoes, mushrooms, artichoke
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Carrabba's Italian Grill Polo Hilario
Servings: 2

2 (5 ounce) chicken breasts, boneless, skinless and butterflied

2 slices red bell pepper, roasted
2 slices zucchini, grilled
2 1/2 ounces soft goat cheese (i.e. caprino or chevre)
2 Roma tomatoes, diced
2 tablespoons fresh parsley, chopped
4 tablespoons butter, divided
6 mushrooms, chopped
1 small onion, chopped
1/2 cup Marsala wine
1/2 cup chicken broth
Black pepper, to taste
White pepper, to taste
Kosher salt, to taste
Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchi
In 2 tablespoons butter, sauté mushrooms and onions until softened. Add Marsala wine and ch
A little at a time, add remaining 2 tablespoon butter until butter melts and mixture emulsi

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Carrabba's Italian Grill Pollo Rosa Maria
Servings: 4
Chicken:
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 cup Fontina cheese
Lemon Butter:
1/2 cup clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 cup white wine
4 tablespoons unsalted butter
1/2 teaspoon white pepper
1/2 teaspoon salt
Topping:
8 ounces sliced mushrooms
1/2 cup fresh sweet basil, chopped
Lemon Butter Recipe (above)
1 lemon, juiced
Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of li
Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter,
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Carrabba's Rigatoni Campagnolo

1/2 pound Italian sausage

1/4 cup extra virgin olive oil
1/2 cup minced yellow onion
1 medium red bell pepper, julienned
2 cloves garlic, minced
1/4 cup dry white wine
4 cups canned whole peeled tomatoes, minced, undrained
1 pinch crushed red pepper salt and pepper, to taste
1 pound Rigatoni pasta, cooked al dente
1/4 cup grated fresh Pecorino Romano cheese
2 tablespoons torn fresh basil leaves
4 ounces Caprino cheese or other goat cheese, crumbled
Remove sausage from the casing and break into chunks. Cook sausage in olive oil over medium
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Carrabba's Italian Grill Sausage and Peppers

4 Italian fennel sausage links

4 ounces marinara sauce
8 ounces Fresh Pepper Sauce
Fresh Pepper Sauce:
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt
Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt
Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill
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Carrabba's Italian Grill Sogno di Cioccolata (Chocolate Dream)

2 (1 pound 5.2-ounce) boxes Duncan Hines Fudge Brownie

Mix (each using 2 eggs and milk instead of water)
1/2 cup Kahlua (coffee-flavored liqueur)
4 cups chocolate mousse (use your own recipe, or mix up
two (4.2-ounce package Chocolate Mousse Mix)
4 cups whipped cream (from 1 1/2 cups heavy cream, whipped)
2 ounces semisweet chocolate shavings
Mix brownies according to instructions on box, using the two-egg recipe and substituting mi
IMPORTANT - DO NOT OVERCOOK. Remove from oven and allow to cool completely.
Loosen the sides with a knife, then remove the brownies in one piece from one of the pans.
Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings
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Carrabba's Italian Grill Spiedino di Mare

4 scallops, size U-10 to U-20

4 shrimp, size U-16 to U-20
Pinch of Kosher salt
Pinch of white pepper
Splash of olive oil
Seasoned Italian bread crumbs
2 ounces lemon butter
Pinch of parsley, chopped
Lightly season scallops and shrimp with salt and pepper. Lightly coat with olive oil, then
NOTE: I found that it tasted more like the Carrabba's dish when I just poured the lemon but
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Carrabba's Italian Grill Stuffed Mushrooms Parmigiana

12 to 15 large mushrooms
2 tablespoons butter
1 medium onion, chopped finely
2 ounces diced pepperoni
1/4 cup finely chopped green pepper
1 small clove garlic, minced
1/2 cup finely crushed Ritz crackers, about 12 crackers
3 tablespoons grated Parmesan
1 tablespoon chopped parsley
1/2 teaspoon seasoned salt
1/4 teaspoon dried oregano
1/3 cup chicken broth
Heat oven to 325 degrees F.
Wash mushrooms and remove stems. Finely chop stems and reserve.
In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic and chopped
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Carrabba's Italian Grill Tagliarini Picchi Pacchiu
Servings: 1
4 ounces angel hair pasta
2 ounces extra-virgin olive oil
2 large cloves garlic, sliced
4 ripe Roma tomatoes, diced
4 to 6 basil leaves, roughly chopped
Pinch salt and pepper
Cook pasta according to package directions.
Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.
Add remaining ingredients and stir over medium heat another 2 minutes. Toss with cooked ang
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Carrabba's Italian Grill Veal Marsala
Servings: 1

1/2 ounces clarified butter

3 pieces, 2 ounce each, veal scaloppine, pounded thin
Salt, to taste
Freshly ground black pepper, to taste
Flour, to dust
1 ounce chicken stock
3 ounces Spoodle Mushroom Marsala Sauce
1 teaspoon finely chopped parsley
Heat clarified butter in a 10-inch skillet over medium heat. Sprinkle veal with salt and pe
When butter is hot, add the veal slices and brown on both sides approximately 45 seconds. P
Return the pan to the stove and lower the heat. Add the mushroom marsala sauce and parsley.
Shingle slices of veal on the hot 10-inch round and spoon sauce over veal. Serve with choic
Points to remember:
~Light dust of flour.
~Clarified butter must be hot in order for veal to brown properly.
~Veal must be floured just before going into the pan. If it is floured too soon, the moistu
~The veal must be started and finished in the same pan. If you put the browned veal in a cl

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Carrabba's Italian Grill Vegetables in Padella
Servings: 1

1 to 2 ounces extra-virgin olive oil

2 large mushrooms, sliced
2 cloves garlic, chopped
1 ounce broccoli florets
1 ounce cauliflower florets
3 to 4 baby carrots
4 strips red bell pepper
1 ounce yellow squash, sliced
1 ounce zucchini, sliced
Kosher salt and freshly ground black pepper to taste
Heat a cast-iron skillet until very hot. Add olive oil and mushrooms, stirring to coat the
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Carrabba's Inspired Chicken Soup (Mama Mandola's Chicken Soup)
1 tablespoon olive oil
1 onion diced
2 to 3 cloves garlic
2 32-ounce cartons chicken broth (like Pacific brand)
4 carrots peeled and diced
5 celery stalks diced
1 or 2 Yukon gold potatoes peeled and diced
1 16-ounce can diced tomatoes
2 four-ounce cans of green chilies
½ cup chopped parsley
1 rotisserie chicken
Salt and pepper to taste.
Sprinkle of Parmesan or Romano cheese for garnish
Directions:
Heat oil over medium heat in a large stock pot. Add diced onions and sauté until onions are
Pour in one carton of chicken broth, carrots, celery, and potatoes. On high heat, bring sou
Remove soup from heat and, using a potato masher or a hand mixer, slightly mash the vegetab
Puree the can of diced tomatoes in a blender or food processor. Add to soup. Add green chil
Remove meat from the bones of the rotisserie chicken. Discard bones and skin. Shred chicken
Allow the soup to cook for an additional ten or fifteen minutes. Add salt and pepper.
Serve with a sprinkle of Parmesan cheese.
Variations
For a vegetarian soup, omit chicken broth and rotisserie chicken. Use vegetable broth or mu
If desired, add cooked pasta just before serving. Do not add pasta to the entire soup. The
Brown rice is a nice addition to this soup. Add rice before serving, but not to the entire
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Mahi Wulf (Similar to Carrabba's)
1/2 stick (1/4 cup) butter
2 tbsp finely-chopped yellow onion
2 tbsp finely-chopped garlic
6 tbsp fresh lemon juice
2 tbsp dry white wine
kosher salt to taste
freshly-ground white pepper
2 tbsp cold butter
FOR THE FISH:
mahi mahi filets
flour
salt & pepper
olive oil
sun dried tomatoes
Artichoke hearts
TO CLARIFY BUTTER:
Melt 1/2 stick butter over low heat. When melted, remove from heat and set aside for severa
TO MAKE SAUCE:
Heat clarified butter, add onion and garlic and saute until transparent.
Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minu
Add artichoke hearts & sundried tomatoes to sauce at end & warm.
Remove from heat and swirl in the 2 tablespoons cold butter until sauce is smooth and emuls
TO PREPARE THE FISH:
Dredge Mahi filets in flour seasoned with salt & pepper. Saute in olive oil until just cook
Serve fish with sauce.
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CARRABBA'S GRILLED T-BONE STEAK WITH HERBED GARLIC SAUCE
Servings: 6

FOR THE HERBED GARLIC SAUCE:

1/2 cup fresh basil leaves
1/4 cup peeled garlic cloves
1/3 cup fresh mint leaves
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 tsp. dried oregano
3/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tsp. white wine vinegar
FOR THE STEAKS:
3 t-bone or rib eye steaks about one-inch thick
olive oil
Kosher salt and freshly ground black pepper
FOR THE HERBED GARLIC SAUCE:
Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize with a p
FOR THE STEAKS:
Heat a gas grill or broiler.
Lightly coat the steaks with olive oil on both sides, season with salt and pepper to taste
Serve with the Herbed Garlic Sauce on the side.
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CARRABBA'S PASTA WEESIE
8 jumbo shrimp
1/4 cup sauteed mushrooms
pinch minced garlic
1 tablespoon sliced green onions
1/4 cup lemon butter
1/2 cup alfredo sauce
1/2 cup grated romano cheese
heavy hand of fettucine
Directions:
Saute the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lem
In a separate pan, warm alfredo to simmer. Add cooked fettucine and romano cheese. Plate pa
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ITALIAN SAUSAGE AND LENTIL SOUP
1 lb Italian sausage
6 cups chicken broth
2 (14 1/2 ounce) can diced tomatoes, undrained
2 cups dry lentils, rinsed
1 large onion, chopped
2 large carrots, chopped
1 small zucchini, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 teaspoon salt
Black pepper, red pepper flakes, basil, oregano, parsley, thyme to taste
Brown sausage; drain off fat.
In a large pot combine all ingredients; bring to a boil. Reduce heat, cover. Simmer for abo
Sprinkle with parmesan cheese, serve.
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CAVATAPPI AMATRICIANA (like Carrabba’s)
Servings: 4-6

Cavatappi (I use 1/2 to 3/4 of a box)*

1 1/2 cups chopped onions
2 garlic cloves, minced
1/2 tsp. red pepper flakes
1/4 cup olive oil
3/4 cup dry white wine
2 cans (14 ounce each) diced tomatoes in tomato juice
Salt and pepper, to taste
1 1/2 cups freshly grated Romano cheese
Cook cavatappi according to package directions; drain.
Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are s
Add white wine and cook till nearly evaporated. Stir in tomatoes with their juice till slig
Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with Romano.
*cavatappi is a short tube pasta with a corkscrew/s-shape
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PASTA CARRABBA
6 oz alfredo sauce
3 oz sautéed mushrooms
2 oz peas
8 oz grilled chicken (sliced in six pieces)
5 oz wt fettuccine pasta
4 oz grated romano cheese
Place alfedo sauce, mushrooms and peas in skillet over medium flame. Cook fettuccine in cle