TAGLIARINI PICCHI PACCHIU (NOW "LINGUINE TOSCANA")
Provided by Carrabba's Italian Grill adapted by Roz Corieri Paige
Categories Pasta
Time 50m
Number Of Ingredients 7
Steps:
- Heat the oil and garlic together in a small skillet over medium-low heat just until the oil is warm and the garlic is soft, about 5 minutes.
- Remove skillet from the heat and let set to infuse the oil, about 30 minutes.
- Pour fresh tomatoes and their juices into a bowl.
- Squeeze the tomatoes through your fingers until the are coarsely crushed.
- Stir in the garlic in its oil and the basil.
- Season with salt and pepper.
- Let stand for 1 to 2 hours for the flavors to marry.
- Bring a large pot of water to a boil over high heat.
- Add salt to taste.
- Add the pasta and stir well, separating the strands.
- Cook according to the manufacturer's directions until al dente.
- Drain well.
- Return the tagliarini to its cooking pot.
- Add the sauce and mix well.
- Cover and let rest for a minute.
- Serve hot.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
CARRABBA'S FETTUCCINE MILANO
Another copycat recipe from Carrabba's.
Provided by Vicki Butts (lazyme)
Categories Pasta
Time 20m
Number Of Ingredients 11
Steps:
- 1. Sauté sliced mushrooms in a little olive oil.
- 2. Add pinches of salt and black pepper.
- 3. Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.
- 4. Heat 1/2 ounce clarified butter.
- 5. Add shrimp, rubbed with white pepper and salt. Cook until done.
- 6. While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.
- 7. Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo.
- 8. Add cheese and cook for 30 to 45 seconds to meld flavors.
- 9. Ladle 4 ounces of Alfredo sauce into sauté pan.
- 10. Heat until it starts to boil around the edges. Remove from heat.
- 11. To clarify butter:. Melt butter over low heat.
- 12. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom.
- 13. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.).
COPYCAT CARRABBA'S PASTA CARRABBA
Make and share this Copycat Carrabba's Pasta Carrabba recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
- Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
- Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
- Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.
CARRABBA'S PAPPARDELLE CAMPAGNOLO
Make and share this Carrabba's Pappardelle Campagnolo recipe from Food.com.
Provided by PanNan
Categories European
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Remove sausage from the casing and break into coarse pieces (about 5-6 pieces per link).
- Pour olive oil in a large skillet over medium heat.
- Add sausage and cook until the sausage has browned slightly.
- Add onion and red bell pepper and cook until soft and onion turns a rich golden color.
- Add the wine and let evaporate for 3 minutes.
- Add garlic, and cook 1 minute more.
- Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes.
- Raise heat and bring sauce to a boil, stirring frequently.
- Reduce heat and let simmer until the sauce has thickened.
- Stir in basil and set sauce aside.
- Meanwhile bring 4 qrts water to a boil in a large pot, add 1 tbsp salt and drop in the pasta all at once, stirring well.
- When the pasta is almost done, return the skillet with the sauce to a medium heat.
- When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again.
- Place the pasta in a serving platter and top with the crumbled goat cheese.
- Serve at once with sauteed spinach with lemon juice, and crusty bread.
PASTA CARRABBA RECIPE - (4/5)
Provided by á-13856
Number Of Ingredients 12
Steps:
- 1. Prepare an outdoor grill for direct cooking with medium heat. Bring a large pot of water to a boil over high heat. Add salt to taste. 2. Season the chicken breast halves with the grill seasoning, and brush on both sides with the grill baste. Let stand at room temperature while the grill heats. 3. Brush the grill clean. Lightly oil the grate. Put the chicken on the grill. Cook with the lid closed as much as possible, until the chicken feels firm when pressed on top about 10 minutes. Transfer to a carving board and let stand while making the sauce and cooking the pasta. 4. Heat the oil over medium high heat in a large skillet. Add the mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned, 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ALfredo sauce and peas and bring to a simmer. Cut the chicken across the grain into 1/2 inch thick slices and add to the skillet. Season with salt and pepper. Remove from the heat. 5. Add the fettuccine to the boiling water. Stir well to separate the strands. Cook,stirring occasionally, according to the package directions, until al dente. Drain well. 6. Return the fettuccine to its cooking pot. Add the sauce and Romano cheese and toss with tongs until the pasta is nicely coated. Divided the pasta among 4 serving bowls.
CARRABBA'S FETTUCCINE MILANO
Make and share this Carrabba's Fettuccine Milano recipe from Food.com.
Provided by lazyme
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Sauté sliced mushrooms in a little olive oil.
- Add pinches of salt and black pepper.
- Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.
- Heat 1/2 ounce clarified butter.
- Add shrimp, rubbed with white pepper and salt. Cook until done.
- While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.
- Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo.
- Add cheese and cook for 30 to 45 seconds to meld flavors.
- Ladle 4 ounces of Alfredo sauce into sauté pan.
- Heat until it starts to boil around the edges. Remove from heat.
- To clarify butter:.
- Melt butter over low heat.
- When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom.
- Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.).
Nutrition Facts : Calories 672, Fat 16.5, SaturatedFat 8.2, Cholesterol 391.7, Sodium 478.7, Carbohydrate 84, Fiber 1.5, Sugar 3.4, Protein 46.1
CARRABBA'S CAVATAPPI AMATRICIANA (SIDE DISH PASTA)
This is an approximate verision of Carrabba's. This is served in the restaurant as a side dish but would be just fine as a main dish when pancetta is added in. Cavatappi pasta is a short tubed corkscrew or S-shaped pasta. It can be hard to find but I was able to find it called "Twists" by the pasta brand DaVinci (blue bag).
Provided by SoupHound
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook cavatappi according to package directions; drain.
- Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
- Add white wine and cook till nearly evaporated.
- Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
- Taste, and add salt and pepper as desired.
- Mix into cooked cavatappi.
- Toss with cheese.
- Add cooked pancetta (optional).
Nutrition Facts : Calories 427.7, Fat 14.7, SaturatedFat 2.1, Sodium 292.4, Carbohydrate 57.9, Fiber 4.9, Sugar 9.2, Protein 9.8
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