I love pasta, and so does my family. It is certainly a must have in our pantry and we eat at least once a week. It brings us together and its one of those meals where not even the pickiest of eaters don’t want. Today I took the Carrabba’s Personality Quiz on Facebook ( You can Take the Carrabba’s Personality Quiz on Facebook). and my personality is the Penne Franco, which is described as being one of a kind and liking to keep things fresh and exciting. I think it describes me to a T. I get bored easily, so personality- wise I’m always looking for something to to that will keep me excited and entertained.
My personality quiz result, the Penne Franco, is a dish that includes “penne with mushrooms, sundried tomatoes, artichoke hearts and ricotta salata”. It sounds yummy and different, something I know I would want to try. And it really reminds me of something I would make as well. I love sundried tomatoes with my pasta. The sweet-tangy taste brings pizazz to any pasta meal. And I like to just throw things I find in the kitchen in my pasta, so I create something new each time. If I find some asparagus that has been sitting in my fridge, it goes in, even corn. Anything. It’s all a part of making the meal comforting — and me.
Here is one a recipe for one of my favorite pasta dishes at least the base, as I am the type that will change up the recipe depending on what is in the home. This recipe stems from my mother’s who make something similar. She is always the type to put anything she finds in the kitchen in her food so it wont go bad, if it stays unused. I learned that from her, and so many of my recipes come from helping my mother cook in the kitchen, since I am the oldest of four girls, all much younger them me.
3/4 pound pasta
1 tablespoon olive oil
1/2 pound Italian sausage
1 pound of shrimp
1 onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 teaspoon dried basil
1/3 cup sun-dried tomatoes, rehydrated in water
1 1/2 jar of spaghetti sauce
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add spaghetti sauce, bell pepper, basil and sundried tomatoes with liquid.
- Cook over medium heat for 5 minutes to slightly reduce. Add shrimp; cover skillet and simmer on reduced heat until the shrimp is fully cooked.
- Add pasta to skillet and mix together. Sprinkle with cheese, if you want and serve immediately.
I am a big Carrabba’s fan. Such great tasting, innovative foods and a warm atmosphere. They have a limited time menu offers below for you to check out. Make sure you check out Carrabba’s on Social Moms. here: http://carrabbas.socialmoms.com/about
Carrabba’s Signature Pasta Meals and New Limited Time Offers
Signature Pasta Meals, featuring seven distinctive dishes served with choice of soup or fresh salad starting at $10. There’s no better place than Carrabba’s to enjoy a complete Italian meal – any day of the week.
CARRABBA’S PASTA: 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.
LIMITED TIME OFFERS: Now through July 2011.
Featured Signature Pasta Meal:
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 bu
tter sauce. Lobster is available instead of shrimp for an additional cost.
Other Limited Time Offers:
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.
Johnny Carrabba and Damian Mandola founded the first Carrabba’s Italian Grill in 1986 in Houston, Texas. Today, there are 232 Carrabba’s Italian Grill locations around the country, run by passionate local proprietors focused on delighting guests with fresh, made-to-order Italian cuisine and the ultimate dining experience. Carrabba’s serves dinner seven nights a week in a casual environment that pairs innovative dishes and a complementary wine list with abundant hospitality. For on-the-go guests, Carrabba’s also offers convenient Carsidewww.carrabbas.com.
Carrabba’s Pasta Personality Quiz on Facebook – Take the quiz to see how your personality compares to some of Carrabba’s signature pasta dishes! http://www.facebook.com/Carrabbas?sk=app_142632109083371
Follow Carrabba’s on Twitter: @Carrabba’s
Carrabba’s on Facebook: http://www.facebook.com/Carrabbas
Disclosure: I wrote this blog post while participating in the SocialMoms and Carrabba’s blogging program, for a gift card worth $50. For more information on how you can participate, click here