Carrabba’s Marsala Sauce Recipe: A Step-by-Step Guide

A Taste of Sicily: The Story of Marsala Sauce

Marsala sauce, a rich and savory delight, is a cornerstone of Italian cuisine, particularly in dishes featuring chicken or veal. Its origins lie in the sunny island of Sicily, where the fortified wine, Marsala, is produced.

The Marsala wine, with its complex flavors of caramel, nuts, and dried fruit, lends itself beautifully to sauces. The addition of butter, garlic, and often a touch of sweetness creates a symphony of flavors that perfectly complements the delicate taste of poultry.

While many restaurants have their own take on this classic sauce, Carrabba’s Marsala sauce has become a beloved favorite, known for its perfectly balanced sweetness and savory notes.

Carrabba’s Marsala Sauce Recipe Card

Indulge in the rich flavors of Italy with this homemade Carrabba’s Marsala Sauce recipe.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Serving Size: 4-6 servings

Essential Ingredients:

• 240 g / 1 cup all-purpose flour
• 120 ml / 1/2 cup dry Marsala wine
• 120 ml / 1/2 cup beef broth
• 60 g / 1/4 cup butter
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste

Combine the flour and butter in a saucepan over medium heat. Cook, whisking constantly, until the mixture forms a smooth paste. Gradually add the Marsala wine and beef broth, whisking until the sauce thickens. Stir in the garlic and thyme. Season with salt and pepper to taste. Serve warm over your favorite dishes.

Ingredients for Carrabba’s Marsala Sauce

To make an authentic Carrabba’s Marsala Sauce, gather the following ingredients:

• 120 ml / 4 fl oz Marsala wine
• 60 ml / 2 fl oz heavy cream
• 30 g / 2 tbsp unsalted butter
• 15 g / 1 tsp all-purpose flour
• 250 ml / 1 cup chicken broth, warmed to 65°C / 150°F
• 5 g / 1 tsp dried thyme
• 2 g / 1/2 tsp salt
• 1 g / 1/4 tsp black pepper
• 2 cloves of garlic, peeled and minced (6g / 0.2 oz)
• 15 g / 0.5 oz shallots, finely chopped
• Optional ingredients:
  • 15 g / 0.5 oz grated Parmesan cheese (for extra flavor)
  • 10 g / 0.4 oz fresh parsley, chopped (for garnish)

Ensure all ingredients are measured accurately for the best results. The Marsala wine and heavy cream are crucial components, so use high-quality products for an authentic taste.

Step-by-Step Instructions for Carrabba’s Marsala Sauce

This recipe will guide you through making a delicious Marsala sauce inspired by Carrabba’s.

1. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and 2 minced garlic cloves, and sauté for 5 minutes, or until softened.
2. Brown the chicken: Add 1.5 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces, to the skillet. Cook for 5-7 minutes, or until browned on all sides.
3. Deglaze the pan: Pour in 1/2 cup of dry Marsala wine and scrape the bottom of the pan to release any browned bits. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate.
4. Simmer with broth and cream: Stir in 1 cup of chicken broth, 1/2 cup of heavy cream, 1 tablespoon of tomato paste, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
5. Reduce and thicken: Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened.
6. Adjust seasoning: Taste the sauce and adjust seasoning as needed with salt, pepper, or additional Marsala wine.
7. Serve: Serve the Marsala sauce hot over your favorite pasta, chicken, or vegetables.

Pro Tips for Making Carrabba’s Marsala Sauce

Mastering the art of making Carrabba’s Marsala sauce requires attention to detail and a few insider secrets. Follow these expert tips to achieve the perfect flavor and texture.

Tip 1: Use High-Quality Marsala Wine

Don’t skimp on the Marsala wine – it’s the star of the show. Opt for a high-quality, dry Marsala wine (such as Marsala Superiore or Marsala Riserva) to ensure a rich, complex flavor.

Tip 2: Don’t Overcook the Sauce

Reducing the sauce too much can lead to a thick, sticky consistency. Aim for a sauce that coats the back of a spoon, but still retains a hint of moisture. This will help prevent it from becoming too caramelized.

Tip 3: Balance the Acidity

Marsala sauce can quickly become too acidic. Counterbalance the acidity by adding a pinch of salt and a squeeze of fresh lemon juice towards the end of cooking.

Tip 4: Use the Right Type of Butter

European-style butter with a high butterfat content (around 82%) will give your sauce a richer, more luxurious texture. This is essential for achieving the signature Carrabba’s Marsala sauce flavor.

Common Pitfalls to Avoid

• Don’t over-reduce the sauce, as this can lead to a bitter flavor.
• Avoid using low-quality Marsala wine, as this will result in a subpar flavor.
• Don’t add too much lemon juice, as this can make the sauce overly acidic.

Substitutions and Alternatives for Carrabba’s Marsala Sauce

To modify the Carrabbas Marsala Sauce recipe, consider the following substitutions and alternatives:

• Replace 60 ml / 1/4 cup Marsala wine with 60 ml / 1/4 cup dry sherry or 30 ml / 2 tablespoons white wine and 30 ml / 2 tablespoons chicken broth for a similar flavor profile.
• Use 15 g / 1 tablespoon all-purpose flour instead of 15 g / 1 tablespoon cornstarch as a thickening agent.
• Substitute 120 g / 1/2 cup grated Romano cheese with 120 g / 1/2 cup grated Parmesan cheese for a slightly different flavor.
• For a lighter version, reduce the amount of 30 g / 2 tablespoons butter to 15 g / 1 tablespoon and add 15 g / 1 tablespoon olive oil.

When making substitutions, note that the flavor and texture of the sauce may vary slightly. Heat the sauce gently over low heat, around 65°C / 150°F, to prevent separation or burning.

Spice It Up: Variations on Carrabba’s Marsala Sauce

Love the classic Carrabba’s Marsala, but craving a little adventure? Here are a few tweaks to elevate your sauce game:

1. Spicy Kick

   Add a pinch of red pepper flakes (or a diced jalapeño for extra heat) to the pan along with the garlic. This will bring a delightful warmth to your sauce. Cook time remains the same.

2. Creamy Delight

   Stir in 1/4 cup (60 ml) of heavy cream at the end of cooking. This adds a touch of richness and velvety texture. Total cooking time increases by 2-3 minutes.

3. Herbaceous Infusion

   Include a tablespoon of chopped fresh herbs like thyme, rosemary, or oregano along with the garlic. This will infuse the sauce with a fragrant, earthy flavor. No change in cooking time.

Experiment with these variations and discover your new favorite Marsala sauce twist!

Storing and Reheating Carrabba’s Marsala Sauce

Preserving the rich flavor of Carrabba’s Marsala sauce requires careful storage and reheating. Follow these guidelines to ensure optimal taste and texture.

Storage

1. Store the cooled sauce in an airtight container in the refrigerator at 4°C (39°F) or below.
2. For longer storage, transfer the sauce to a freezer-safe container or freezer bag and store it in the freezer at -18°C (0°F) or below.
3. Label and date the container or bag for easy identification.

Reheating

1. Refrigerated sauce: Reheat the sauce gently over low heat (80°C / 176°F) or in the microwave until warmed through.
2. Frozen sauce: Thaw overnight in the refrigerator, then reheat as above.
3. Before serving, taste and adjust the seasoning as needed.

By following these storage and reheating guidelines, you’ll be able to enjoy the authentic flavor of Carrabba’s Marsala sauce for days to come.

Troubleshooting Common Issues with Carrabba’s Marsala Sauce

Preparing Carrabba’s Marsala Sauce can be a straightforward process, but some issues may arise during preparation. Being aware of these potential problems and their solutions can help ensure a smooth and successful cooking experience.

Common Problems and Fixes

The following are some common issues that may occur when making Carrabba’s Marsala Sauce, along with their corresponding solutions:

• Lumpy Sauce: If the sauce becomes lumpy, try whisking it vigorously or straining it through a fine-mesh sieve to remove any lumps. This can be caused by insufficient whisking or the incorrect temperature (ideally between 71°C / 160°F and 82°C / 180°F) during the reduction process.
• Too Thin or Too Thick: If the sauce is too thin, simmer it over low heat (around 77°C / 170°F) for a few minutes to reduce it. If it’s too thick, add a small amount of Marsala wine (about 30 ml / 2 tablespoons) or heavy cream (about 60 ml / 4 tablespoons) to achieve the desired consistency.
• Separation or Curdling: This can occur when the sauce is heated too quickly or to too high a temperature (above 88°C / 190°F). To fix this, remove the sauce from the heat and whisk in a little heavy cream (about 30 ml / 2 tablespoons) or butter (about 15 g / 1 tablespoon) to stabilize the emulsion.

By being mindful of these potential issues and their solutions, achieving a rich and creamy Carrabba’s Marsala Sauce is well within reach, even for the most novice cooks.

Nutritional Information for Carrabba’s Marsala Sauce

This rich and savory Marsala sauce is a delicious addition to your favorite pasta dishes. Here’s a breakdown of the nutritional information per serving:

• Calories: 120 kcal
• Fat: 6g
• Carbohydrates: 10g
• Protein: 2g

This sauce is naturally gluten-free, making it a great option for those with dietary restrictions. However, please note that it is not dairy-free due to the use of butter.

Key Takeaways from Carrabba’s Marsala Sauce Recipe

This recipe for Carrabba’s Marsala Sauce is a masterclass in balancing flavors. To start, combine 60 ml / 1/4 cup of Marsala wine with 60 ml / 1/4 cup of heavy cream and bring to a simmer over medium heat, around 180°C / 350°F.

• Use high-quality ingredients, including 15 g / 1 tablespoon of unsalted butter and 15 g / 1 tablespoon of all-purpose flour, to create a rich and creamy sauce.
• Whisk constantly to prevent lumps from forming, especially when adding the flour to make a roux.
• Cook the sauce to the correct consistency, which should coat the back of a spoon, around 10-12 minutes at 80°C / 175°F.

These key takeaways will help enhance the flavor and texture of the Marsala sauce, making it a perfect accompaniment to a variety of dishes, including chicken, steak, and vegetables.

A Taste of Home

There’s something about Carrabba’s Marsala Sauce that always takes me back. I remember being a kid, mesmerized by the way the sauce would shimmer on the chicken, its aroma filling the restaurant. It was a special occasion treat, something we only had when celebrating.

Years later, I set out to recreate that magic at home. It took a few tries, but I finally nailed it. The key, I discovered, is using a good quality Marsala wine and letting the sauce simmer long enough to develop a deep, complex flavor.

Now, this sauce is a staple in my kitchen. It’s perfect for weeknight dinners, but it also feels special enough for a weekend celebration. And every time I take a bite, I’m transported back to those childhood memories.

Conclusion: Mastering Carrabba’s Marsala Sauce Recipe

With this authentic Carrabba’s Marsala sauce recipe, you’re now equipped to elevate your Italian-inspired dishes to the next level. The rich, buttery flavors and velvety texture are sure to impress friends and family alike.

We hope you’ve enjoyed this journey to recreate the signature taste of Carrabba’s. Don’t stop here – experiment with this Marsala sauce recipe in various pasta dishes, as a dipping sauce, or as a base for other sauces. The possibilities are endless!

Give it a try and taste the difference for yourself. Buon appetito!