Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.
Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.
Carrabba's Rigatoni Campagnolo
1/2 lb. Italian sausage
1/4 cup extra virgin olive oil
1/2 cup minced yellow onion
1 medium red bell pepper, julienne
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 lb. Rigatoni pasta, cooked al dente
1/4 cup grated fresh Pecorino Romano cheese
2 tablespoons torn fresh basil leaves
4 oz. Caprino cheese or other goat cheese, crumbled
Remove sausage from the casing and break into chunks. Cook sausage in olive oil over medium heat until browned slightly. Add onion and peppers; saute until softened. Add garlic and cook for 1 minute. Add wine and allow to simmer for 3 minutes. Add tomatoes and red pepper; season with salt and pepper. Bring to a boil over high heat, stirring constantly. Reduce heat to medium-low and simmer until thickened. Stir in pasta, Romano, and basil and simmer for 3 minutes. Portion onto plates and top with the crumbled goat cheese.