Carrabba's Blog

[...] , Francine Segan is now joining the Carrabba’s team to help host our new series – La Pasta Vita. Alongside Chef Jay, Francine brings an incredible wealth of knowledge to our new pasta- [...]

[...] with one simple Italian belief: delicious is in the details. Enjoy our new series – La Pasta Vita – for an inside look at the lengths we go to in order to make pasta the Carrabba’s [...]

[...] a few things that go into the making of every bowl of Carrabba’s pasta. This week on La Pasta Vita, we’re talking about what it takes to make pasta according to our ridiculously high [...]

[...] pushing ourselves to make simple dishes that taste extraordinary. Check it out this week on La Pasta Vita! [...]

[...] As Carrabba’s Head Chef, it’s no surprise that Chef Jay is a driving force behind our commitment to fresh, delicious, authentic Italian cuisine. An avid [...]

[...] wonder how to make the perfect pasta and sauce pairing? Here’s what Carrabba’s own Chef Jay had to say about how he managed to pull it off with the new Conchiglie Bolognese. Just like our [...]

[...] Vita, we took a look at some of our favorite pasta shapes. Today, let’s dig in with Chef Jay and explore our Cavatappi Rustica – one of our delicious Pasta Seconds dishes with [...]

[...] based on what’s available at the market, or even in the garden. For Pasta Seconds, Chef Jay and his team introduced a new dish that’s deliciously seasonal: our new Spaghetti [...]

[...] lasagne, put another layer of Pomodoro Sauce on top and then sprinkle some fresh parsley and Romano cheese. Enjoy! Also, don’t forget! In celebration of National Lasagne Day, get $5 off any dinner [...]

[...] are Italian potato dumplings breaded with panko breadcrumbs, lightly fried and tossed with romano cheese. 5:30pm Linguine with Clams – for the seafood lover Linguine tossed with clams, [...]

[...] Ravioli is one of our most popular dishes as well. Its tender ravioli stuffed with lobster and Romano cheese in our white wine cream sauce, topped with diced Roma tomatoes. This dish it is the perfect [...]

[...] Ravioli is one of our most popular dishes as well. Its tender ravioli stuffed with lobster and Romano cheese in our white wine cream sauce, topped with diced Roma tomatoes. This dish it is the perfect [...]

[...] any sauce from creamy to chunky meat sauces, like bolognese. Our Rigatoni Martino is wood-grilled chicken, sautéed mushrooms and sundried tomatoes tossed in our housemade tomato cream sauce and [...]

[...] cooked prosciutto dishes. Pollo Sorrento is a dish we serve at Carrabba’s. It’s wood-grilled chicken topped with sautéed eggplant, prosciutto, fontina cheese and our port wine fig [...]

[...] . Wednesday: Johnny Rocco Salad with light balsamic vinaigrette (Gluten Free) 4. Thursday: Wood-Grilled Chicken with plain sautéed spinach and a cup of Minestrone soup (Gluten Free) 5. Friday: Whole- [...]

[...] bolognese met sauce topped with freshly grated ricotta salata. 6:20pm Pollo Sorrento  Wood-grilled chicken topped with sauteed eggplant, prosciutto, fontina cheese and our port wine fig sauce. 6: [...]

[...] With just about two weeks left to enjoy our Pasta Seconds offerings, there’s never been a better time to enjoy all 5 of these delicious pasta dishes [...]

[...] in your favorite Carrabba’s dishes! See what delicious shapes and sauces are on our Pasta Seconds Menu.  [...]

[...] blogging our #FirstTastes event. Follow along as we share some of our favorite dishes from Pasta Seconds and see what everyone’s saying here. 5:15pm Gnocchi Fritti This delicious appetizer are [...]

[...] in the pan. Now you can have two helpings of this delicious dish for a limited time. See our Pasta Seconds menu.    [...]

[...] ’s nothing quite like a simple and delicious tomato sauce. Below is the recipe for our Pomodoro Sauce, a Mama Mandola specialty that all of our restaurants make in-house. This sauce has a [...]

[...] dishes with fresh veggies and vegetables sauces like Carrabba’s house-made tomato sauce, Pomodoro Sauce, or our Pic Pac sauce made with crushed tomatoes, chopped garlic and olive oil. We also carry [...]

[...] him breaking the dish down for you step by step. Step 1: We line the bottom of our pan with Pomodoro Sauce, which is a basic tomato sauce flavored with olive oil, onions, garlic, basil, and salt and [...]

[...] sauce is actually a special blend of two of our favorite hand prepared sauces: our Pomodoro sauce, and our meat sauce. We simmer these sauces together to unite their unique flavors. [...]

[...] one another for thickness. To add some more flavors to the dish, we cover it in our Port Wine Fig Sauce, which is made up of port wine, Granny Smith apple, fig and onion. The Granny Smith [...]

[...] This dish features wood-grilled pork medallions wrapped in prosciutto and topped with our port wine fig sauce. To learn a little bit about the thought process that went into this dish, check our blog [...]

[...] -grilled chicken topped with sauteed eggplant, prosciutto, fontina cheese and our port wine fig sauce. 6:30pm Penne Romano with Wood Grilled Chicken  Penne tossed with wood-grilled [...]

[...] Skewers with Red Wine Sauce (420 calories), or Prosciutto-Wrapped Pork Tenderloin with Port Wine Fig Sauce (460 calories). 6. Choose Smaller Portion Sizes It’s simple: smaller portions equal less [...]

Since you learned what it takes to make pasta the Carrabba’s way, this week on La Pasta Vita, let’s hear from Chef Jay about a pasta dish that’s [...]

Salt, water, time and love. Those are just a few things that go into the making of every bowl of Carrabba’s pasta. This week on La Pasta Vita, we’ [...]