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.



Tomato Cream Sauce

Carrabba's Copycat Recipe

1/4 gallon fat milk or any type of milk/creamer one wants to use.
1/2 stick of butter
1/2 cup Mozzarella cheese
1/2 cup grated Parmesan cheese
black pepper
garlic powder
Montreal chicken seasoning
1/2 jar Barilla Tomato and Basil spaghetti sauce.

Basically tomato cream sauce is Alfredo sauce and marinara sauce mixed together. Also may be known as pink sauce. This is my recipe for Alfredo sauce that I created myself.  First you pour 1/4 of a gallon of reduced fat milk into a medium sauce pan and place on medium high.  Add 1/2 stick of butter and boil.

Once milk and butter mixture is boiled, add 1/2 cup Mozzarella cheese, 1/2 cup grated Parmesan cheese, black pepper, garlic powder, and Montreal chicken seasoning. (The seasoning I do not measure out but usually 1 teaspoon is enough. If not then I add till taste.) Reduced heat down to medium-low and allow mixture to simmer, but continue stirring until cheese is evenly spread. Then allow about ten more minutes and taste sauce. Add more spice if needed now. Otherwise let sauce cook on low for about 15 minutes or until sauce is thickened. Take the jar of Barilla Tomato and Basil marinara sauce and poor about half into the alfredo sauce. Mix evenly and then cook for about 15 minutes. (Sauce should turn an orange-pinkish color. Serve over pasta.

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