Copycat Carrabbas Spaghetti Sauce Recipes

LEMON BUTTER SAUCE

Steps:

• Place a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Allow the butter to melt, add onion and garlic and cook stirring frequently. Cook until onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about 1/4 cup, about 3-5 minutes.
• Reduce the heat to low, add 3 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slowly soften into an emulsified sauce, not quickly melting; it is a process. Add the remaining butter 3 tablespoons at a time until all the butter has been added into the sauce. The last addition will be just 2 tbsp. Season the sauce with salt and pepper, then remove from heat.
• Serve immediately or store sauce up to 2 hours at room temperature. If you are to reheat the sauce, do it over a low setting otherwise the sauce will separate.
• If it does separate remember the sauce will still taste the same, just not have the same look, it will look more like melted butter. After a few times of making the sauce, you will get the hang of it.
• Cooking this sauce on low heat is key.

TAGLIARINI PICCHI PACCHIU (NOW "LINGUINE TOSCANA")

Steps:

• Heat the oil and garlic together in a small skillet over medium-low heat just until the oil is warm and the garlic is soft, about 5 minutes.
• Remove skillet from the heat and let set to infuse the oil, about 30 minutes.
• Pour fresh tomatoes and their juices into a bowl.
• Squeeze the tomatoes through your fingers until the are coarsely crushed.
• Stir in the garlic in its oil and the basil.
• Season with salt and pepper.
• Let stand for 1 to 2 hours for the flavors to marry.
• Bring a large pot of water to a boil over high heat.
• Add salt to taste.
• Add the pasta and stir well, separating the strands.
• Cook according to the manufacturer's directions until al dente.
• Drain well.
• Return the tagliarini to its cooking pot.
• Add the sauce and mix well.
• Cover and let rest for a minute.
• Serve hot.

COPYCAT CARRABBA'S PASTA CARRABBA

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.