I have to admit I love Italian food. I love making it. I love eating it. I love dipping my bread in the sauce. It is my favorite thing to eat when I go out to eat. My grandfather and all his siblings immigrated here from southern Italy (Sicily to be exact) so I grew up on Italian food.
When going out for Italian food I have a hard time finding something affordable as well as authentic. That is why Carrabbas was such a great find. I love it! So when I saw they had some great new (affordable) offers I had to let you know about them. In addition, you can go to their Facebook page and find out your “pasta personality”. I found out that I am a “spaghetti”. Being spaghetti means “You’re genuine and well loved, like Carrabba’s Spaghetti and Meatballs. Your warm and comforting personality makes you everybody’s best friend. So go for our equally popular hand-prepared meatballs over perfectly cooked imported spaghetti.” I can dig that!
Since I like to cook as well, here is a family recipe I love for a quick but delicious family dinner. I love to throw whatever I have in a pot and start from there. No broccoli? Use cauliflower. No spaghetti noodles? Use rigatoni. The beauty is that you can make it any way you want and it will still taste good!
Weeknight Pasta
1 can Italian stewed tomatoes
1 lb ground turkey (browned)
1 jar pasta sauce (any brand)
1 bag frozen broccoli
1 box spaghetti
2 oz fresh mozzarella cubed, (or shredded if you want)
In a large pot, bring 8 cups of water to a boil. Add pasta and boil until al dente (about 7 minutes). Add broccoli in for the last 5 minutes. When done, drain noodles and broccoli, set aside. In another pot, add tomatoes, ground turkey, and pasta sauce. Heat the sauce until it is warm and add noodles and broccoli. Voila! Dinner is served.
If you’d rather not make your own pasta, head out to Carrabba’s. They are featuring seven distinctive dishes served with choice of soup or fresh salad starting at just $10. Carrabba’s makes every pasta dish by hand with the freshest ingredients. Pasta is cooked perfectly every time and signature sauces are made from scratch daily. Creative flavors and combinations of ingredients are part of Carrabba’s authentic family recipes as well as new creations.
Now through July 2011, they are featuring some limited time offers:
Pasto Rambo – Named for the chef who created it, it’s made with shrimp tossed with imported Italian linguine, spinach, mushrooms, and tomatoes sautéed in our basil lemon butter sauce. Lobster is available instead of shrimp for an additional cost.
Parmesan-crusted Chicken – Topped with fresh arugula and grape tomatoes tossed in a hand-prepared lemon vinaigrette, served with choice of side. Substitution of wood-grilled chicken also available. Pairs well with Estancia Pinot Grigio.
Prosciutto-Wrapped Pork Tenderloin – Three pork tenderloin medallions wrapped with prosciutto, wood-grilled and topped with an apple and fig infused port wine sauce, served with the vegetable of the day. Pairs well with Coppola Pinot Noir.
Limoncello Bread Pudding – Back by popular demand! Brioche bread pudding made with fresh Madagascar vanilla beans and a rich custard, served hot out of the oven. Topped with Blue Bell vanilla ice cream and drizzled with Carrabba’s homemade Caravella Limoncello liqueur sauce.
Peach Sangria – Carrabba’s new light and fruity Peach Sangria blends Copper Ridge White Zinfandel, Absolut Apeach vodka and Patrón Citrónge with a splash of citrus. Topped with a fresh lemon wedge and strawberry, it’s a taste of the Amalfi Coast in spring.
Locations: Visit www.carrabbas.com for the closest Carrabba’s location. There are more than 230 locations nationwide.
