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.

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Marinara Sauce


MARINARA SAUCE
Carrabba's Copycat Recipe

2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
2 scallions, white and green parts, finely chopped
2 anchovy fillets in oil, drained and finely chopped (optional)
4 garlic cloves, minced
1/4 cup hearty red wine
1 (28 oz.) can whole tomatoes in juice
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the scallions, anchovy, and garlic and cook, stirring occasionally, until the garlic is fragrant, about 1 minute.

Add the wine. Pour the tomatoes and their juices into a bowl, crush the tomatoes between your fingers, and pour the mixture into the saucepan. Reduce the heat to medium low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes. (This sauce can be cooled, covered, and refrigerated for up to 3 days. Or freeze for up 2  months and thaw overnight in the refrigerator before using.)

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