Copycat Carrabbas Spaghetti Sauce Recipes

COPYCAT CARRABBA'S MARINARA SAUCE

Copycat Carrabba's Marinara Sauce image

This is the real deal - Carrabbas's Marinara Sauce. This Marinara Sauce is ideal for dipping all your favorite appetizers. It's fast and easy, and ready in just minutes!

Provided by Ronda Eagle | Kitchen Dreaming

Categories Sauce

Time 30m

Number Of Ingredients 11

Ingredients

2 tablespoons Extra Virgin Olive Oil
1 small Yellow Onion (, Finely chopped)
2 scallions or green onions ((white & green part) chopped fine)
2 anchovy Fillets in oil (, drained and finely chopped (Optional) [See Note 1])
4 garlic cloves (, minced)
1/4 cup Sweet Red Wine
1 can ((28 oz.) whole tomatoes in juice)
1/4 cup basil (, fresh (chopped or torn))
1 teaspoon Dried Oregano
1/2 teaspoon Crushed, Red Pepper Flakes
1/4 teaspoon Ground Black Pepper

Steps:

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, anchovies (if using), garlic, and cook. Stir occasionally until garlic is fragrant for 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. Add the oregano, basil, hot pepper flakes, and pepper and bring to a simmer.
Reduce the heat to med.-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.
The sauce can be cooled, covered, and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.

Nutrition Facts : ServingSize 1 serving (1/8th of recipe), Calories 66 kcal, Sugar 3 g, Sodium 75 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 2 g, Protein 1 g, Cholesterol 1 mg

COPYCAT CARRABBA'S PASTA CARRABBA

Copycat Carrabba's Pasta Carrabba image

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

Ingredients

6 chicken breasts, skinned & boned
6 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup fresh basil leaf
salt
fresh ground pepper
3 tablespoons butter
4 medium shallots
2 cups cream
6 ounces fresh mushrooms
1 cup frozen English peas
salt
fresh ground pepper
1 (9 ounce) package fresh fettuccine
2 ounces fresh grated parmesan cheese

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.

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