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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Pasta with Pea Soup

PASTA with PEA SOUP
Carrabba's Restaurant Recipe

1 large onion, peeled and chopped fine
4 tablespoons extra virgin olive oil
4 cloves garlic, peeled and minced
1 (10 oz.) can crushed tomatoes
1/2 cup chopped Italian parsley
1/2 tablespoon chopped fresh mint
2 1/2 cups chicken stock
1 (10 oz.) package frozen peas
kosher salt and freshly ground black pepper
1 cup fusili pasta
extra virgin olive oil, for garnish
grated Pecorino Romano cheese, for garnish

In a soup pot, saute the onions in olive oil until soft.Add garlic and cook for 1 minute. Add the tomatoes, parsley and mint and cook until the tomatoes thicken, about 3 to 4 minutes. Add the chicken stock and peas, season lightly with salt and pepper, and simmer for about 30 minutes.

About 10 minutes before serving, bring a pot of water to a boil and season lightly with salt. Add to pasta, cook about half way and then drain, reserving one to two cups of the pasta water.

To finish, add to drain pasta and enough of the reserved pasta water to the first pot to make a soupy consistency. Adjust the seasoning and bring back to a simmer. Continue to simmer until the pasta is done. Ladle the soup into individual bowls and garnished with a drizzle of olive oil and graded Pecorino Romano cheese.

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