Johnny Carrabba, Carrabba’s Italian Grill, shows food radio talk show host, Cleverley Stone, how to make two traditional Italian dishes that are served every Christmas in the Carrabba home: Sausage & Peppers and Linguine Pescatore.
Submitted by Johnny Carrabba
Carrabba’s Italian Grill
Ingredients
1 pound fresh Italian sausage
1 red bell pepper, sliced into ½ inch strips
1 green bell pepper, sliced into ½ inch strips
1 yellow bell pepper, sliced into ½ inch strips
½ red onion, sliced into ½ inch strips
3 cloves of garlic, minced
1 ½ cups of crushed tomatoes
2 teaspoons Kosher salt
1 teaspoon ground black pepper
2 Tablespoons of extra virgin olive oil
Directions
1. In a single layer place the fresh Italian sausage in a skillet and fill with cold water. The cold water should only reach halfway up the links.
2. Cover the pan and bring it to a boil. Once the water comes to a boil turn the flame down to a medium heat.
3. After approximately 7 minutes turn the sausage over to cook the other side. Allow sausage to cook for another 7-8 minutes.
4. Once sausage has finished cooking remove the links from the cooking liquid.
5. While the sausage is cooking in the poaching liquid heat extra virgin olive oil in another skillet.
When the oil reaches a smoking point add the onions, garlic, bell peppers, tomatoes and seasoning to the pan.
Cover the pan and cook for approximately 30 minutes occasionally stirring.
6. The cooked peppers should be soft and the dish should have a brothy consistency.
7. While the peperonata (pepper mixture) is cooking heat extra virgin olive oil in another skillet over a medium high flame.
8. Once the oil has reached a smoking point brown poached Italian sausage on all sides.
9. Plate cooked peppers on platter and top with browned sausage.
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Linguine Pescatore
Submitted by Johnny Carrabba
Carrabba’s Italian Grill
Ingredients
4 shrimp, peeled and deveined
4 sea scallops
8 mussels, cleaned and de-bearded
1 white fish fillet, cut into chunks, preferably Red Snapper
1 Tablespoon chopped garlic
½ teaspoon oregano
2 Tablespoons sliced green onions
1 cup of prepared tomato sauce
1 teaspoon Kosher salt
½ teaspoon ground black pepper
¼ cup dry white wine
2 Tablespoons extra virgin olive oil
¼ pound linguine cooked according to the directions on the box
Directions
1. In a large skillet heat the extra virgin olive oil over a medium high flame.
While the oil is heating season seafood with salt and pepper.
2. Once the oil has reached a smoking point sauté the seafood.
3. Deglaze the pan with white wine and add garlic, oregano and green onions
to the skillet along with the prepared tomato sauce. The sauce should be ready once the mussels open.
4. Using the directions on the box, cook the pasta to an al dente. Once the pasta is
finished cooking strain the cooked pasta into the skillet with the seafood and tomato sauce.
Make sure to never rinse the pasta under cold water once it is cooked.
Also, reserve some of the pasta cooking water just in case the seafood sauce is too thick and needs to be gently loosened.
5. Serve pasta with crusty bread.
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For more information about food, wine and dining in Houston, listen to Cleverley’s radio show
Saturdays at Noon on Talk 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
