Enjoy Pasta with a Purpose for an amazing cause at Carrabba’s Italian Grill! 

Meredith Trauthwein, Southport Managing Partner, shares Carrabba’s initiative to raise money for cancer research: $1 from every Pasta Georgio ordered at all restaurant locations will be donated to cancer research. The new dish was named for George Minutaglio, who was Carrabba’s Italian Grill’s Vice President of Operations until he passed away earlier this year from pancreatic cancer. 

Pasta Georgio features penne pasta with sautéed bell peppers and Romano, tossed in roasted red pepper sauce, then topped and baked with meatballs and melted mozzarella. 

All pastas are sautéed to order, so all the ingredients blend together, and every bite is full of flavor.

To save time, you may also prepare your meatballs a day in advance and refrigerate them overnight. 

Carrabba’s is best known for its wood-burning grill, inspired by the many tastes of Italy. Signature dishes like Chicken Bryan, Pollo Rosa Maria and, of course, Marsala are enhanced by the taste of the grill. Other house specialties include Signature Pastas, with sauces made from scratch every day and Cucina Casuale, casual done the Italian way featuring delicious dishes, starting at just $10. Traditional dishes such as Calamari, Margherita Pizza and Chicken Parmesan share the spotlight. Little ones ten and under will enjoy the “Bambini Menu” and pizza dough is offered to keep young customers entertained. Menu items are also available for those who manage their gluten intake.

Go to www.carrabbas.com for more information. Mama Mandola’s Meatballs
Makes 36 Meatballs, Enough for 12 Servings
INGREDIENTS:
•    Olive oil for the baking sheet
•    1 cup coarsely chopped yellow onion
•    2 scallions, white and green parts, coarsely chopped
•    ¼ cup coarsely chopped fresh flat-leaf parsley
•    1 garlic clove
•    1 large egg, beaten
•    ½ cup plain dried breadcrumbs
•    ½ cup freshly grated Romano cheese
•    4 teaspoons kosher salt
•    ½ teaspoon freshly ground black pepper
•    1 ¾ pounds ground round beef (85% lean)
•    1 ¾ pounds ground pork

INSTRUCTIONS:
1.    Position racks in the top third and center of the over and preheat the oven to 375°F. Lightly oil 2 large rimmed baking sheets.
2.    Pulse the onion, scallions, parsley, basil, and garlic together in a food processor fitted with the metal blade about 8 times, or until very finely minced. Add the egg and pulse a few times to combine. Transfer to a large bowl.
3.    Add ¾ cup of water, the breadcrumbs, Romano cheese, salt, and pepper and stir to combine. Add the ground round and ground pork and mix well. Using hands rinsed under cold water, shape the mixture into 36 meatballs. Arrange the meatballs on the baking sheets.
4.    Bake until the meatballs are browned and show no sign of pink when pierced with the tip of a knife, about 25 minutes. Let cool. (The meatballs can be transferred to an airtight container and frozen up to 2 months. Thaw overnight in the refrigerator before using.)

Tip: Many cooks fry the meatballs, but with this quantity, baking is much more efficient. 

PASTA GEORGIO

MEATBALLS
INGREDIENTS: 
•    Olive oil for the baking sheet
•    1 cup coarsely chopped yellow onion
•    2 scallions, white and green parts, coarsely chopped
•    ¼ cup coarsely chopped fresh flat-leaf parsley
•    1 garlic clove
•    1 large egg, beaten
•    ½ cup plain dried breadcrumbs
•    ½ cup freshly grated Romano cheese
•    4 teaspoons kosher salt
•    ½ teaspoon freshly ground black pepper
•    1 ¾ pounds ground round beef (85% lean)
•    1 ¾ pounds ground pork

INSTRUCTIONS:
5.    Position racks in the top third and center of the oven and preheat the oven to 375°F. Lightly oil 2 large rimmed baking sheets.
6.    Pulse the onion, scallions, parsley, basil, and garlic together in a food processor fitted with the metal blade about 8 times, or until very finely minced. Add the egg and pulse a few times to combine. Transfer to a large bowl.
7.    Add ¾ cup of water, the breadcrumbs, Romano cheese, salt, and pepper and stir to combine. Add the ground round and ground pork and mix well. Using hands rinsed under cold water, shape the mixture into 36 meatballs. Arrange the meatballs on the baking sheets.
8.    Bake until the meatballs are browned and show no sign of pink when pierced with the tip of a knife, about 25 minutes. Let cool. (The meatballs can be transferred to an airtight container and frozen up to 2 months. Thaw overnight in the refrigerator before using.)

Penne Georgio​​​​​​​  
INGREDIENTS: 
•    ¼ cup extra Virgin olive oil
•    1 each Red onion, finely chopped
•    12 large garlic cloves, finely chopped
•    1 can (28 ounces) tomato puree
•    1 cup water
•    1 tablespoon Kosher Salt
•    2 teaspoons freshly ground black pepper
•    2 teaspoons sugar
•    1 cup heavy cream
•    2 Tablespoons butter
•    ½ each sliced/charred onion, finely chopped
•    1 each roasted/peeled red bell pepper, finely chopped
•    2 each Calabrian pepper (Minced)
•    1 each red & green bell peppers julienned and sautéed
•    ½ cup chopped fresh basil leaves
•    ½ pound dried penne pasta
•    1 cup freshly grated Romano cheese
•    2 cups shredded mozzarella
•    Chopped fine fresh flat-leaf parsley

INSTRUCTIONS:
1.    In a large stock pot, heat the olive oil. Add red onion and garlic and sauté on medium-high for about 3 minutes, until the onions soften and become translucent. Add tomato puree, water, salt, pepper, and sugar. Bring to a boil. Lower the heat and simmer uncovered for about 5 minutes.
2.    Add cream, butter, charred onion, peppers, and basil. Cook for 5 minutes.
3.    Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Penne and stir well to be sure the pasta separated. Cook according to the package directions, stirring occasionally until al dente.
4.    Time the sauce so it is done about the same time as the pasta. When the pasta is done, drain it well. Return it to its cooking pot, pour in the Georgio sauce, add Romano, and mix well. Place in serving bowl and top with meatballs and mozzarella cheese. Melt cheese in broiler. Top with chopped parsley and enjoy.