Carrabbas Italian Grill Sausage And Peppers Recipes

CARRABBA'S ITALIAN GRILL SAUSAGE AND PEPPERS

Steps:

• Combine peppers, red onion and garlic.
• Cook for 5 minutes until al dente.
• Add pepper, salt and crushed tomatoes.
• Cook until sauce reduces to stew texture.
• Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture.
• Grill links over grill until thoroughly cooked.
• Spoon the sauce on a plate and top with sausage links.

CARRABBA'S SAUSAGE AND LENTIL SOUP

Steps:

• Brown sausage; drain off fat.
• In a large pot combine all ingredients bring to boil.
• Reduce heat,cover.
• Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
• Sprinkle with Parmesan cheese and serve.

RIGATONI CAMPAGNOLO LIKE CARRABBA'S

Steps:

• Remove sausage from casing and break into chunks.
• Cook sausage in olive oil over a medium heat until browned slightly.
• Add onion and red bell pepper(julienned).
• saute until softened.
• Add garlic and cook for one minute.
• Add wine and allow to simmer for 3 minutes.
• Add tomatoes and crushed red pepper, season with salt and pepper.
• Bring to a boil over high head, stirring constantly.
• Reduce heat to medium low and simmer until thickened.
• Stir in pasta, Ramano, and basil and simmer for 3 minutes.
• Portion onto plates and top with the crumbled goat cheese.

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
• Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

CARRABBA'S PAPPARDELLE CAMPAGNOLO

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.

CARRABBA'S ITALIAN GRILL STUFFED MUSHROOMS PARMIGIANA

Steps:

• Preheat oven to 325°F.
• Wash mushrooms and remove stems.
• Finely chop stems and reserve.
• In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown.
• Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth.
• Spoon mixture into mushroom caps, heaping tops.
• In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms.
• Bake uncovered about 25 minutes until heated thoroughly.