Wednesday, May 18, 2011

Pasta Personality? --What are you?

Carrabba's has a fun new quiz on their facebook page for you to find out what your pasta personality is.  Find out your Pasta Personality and how it compares to some of Carrabba’s signature pasta dishes. Are you outgoing and have a spicy personality like a Marinara sauce, or warm and caring like a smooth Alfredo? No matter what your personality, Carrabba’s Italian Grill has a signature pasta dish that’s perfect for you! Take the Carrabba’s Pasta Personality Quiz and find out which one of their Signature Pasta meals best represents your personality!

Guess what I am,  SPAGHETTI!  --Too funny, Spaghetti is by far my favorite pasta.

I'm genuine and well loved, like Carrabba’s Spaghetti and Meatballs. I'm warm and comforting personality makes me everybody’s best friend. So I'll go for the equally popular hand-prepared meatballs over perfectly cooked imported spaghetti!  

YUM--ME, as my daughter would say, here in our family spaghetti is usually for dinner at least 3 times a month!  That's right, we love it!  You see we all love our spaghetti, but we love it in different ways.  Here's how I make the Orpesa family signature spaghetti pasta:

*First I brown about a pound of hamburger beef, while simultaneously boiling water for my pasta.

*While browning beef I add lots and lots of spices, mostly oregano, Italian mixture, and a bit of Cajun!

*Once the beef is browned I drain then plop in a pan

*Then I add the sauce from the store, usually Hunts or Ragu...or whatever is on sale!  I add about 1 and a half cans.

*Boil my whole grain noodles --I break a spaghetti noodle into 4 before dropping it so I don't have to cut it later!

*I add a few more spices sometimes I'll add some green pepper and onions and then cook it on low for as long as I can.

*Then I'm done.  Yes, a very very simple recipe. 

Simple works well for me, I'm no chef, that's why I go out to eat!  The real question then is, How do you eat your spaghetti?  Our family eats it all different ways. 

--He likes his with a generous portion of noodles, lots of meat, enough sauce to cover, and a little bit of Parmesan cheese. 

--She gets hers cut up, with not too much sauce that makes a mess and a bit of Parmesan  cheese...BUT if she had it her way she would only be eating the noodles!

--I'm funny about my spaghetti.  I add about 10 noodles the douse it with sauce and meat.  I mean I love the sauce, that's were it's at for me!  Then I add like a half a cup of Parmesan cheese.  I LOVE IT.

So I'm weird, but we sure do love our spaghetti!  Carrabba's sure does know what they're talking about!  I invite you to take Carrabba's pasta personality quiz HERE and come back and comment telling me your results!  I'd love to see how many other spaghetti lovers there are here! 

Right now you can try out Carrabba’s Signature Pasta Meals, featuring seven distinctive dishes served with choice of soup or fresh salad starting at $10. (Wowie that's a great deal!) There’s no better place than Carrabba’s to enjoy a complete Italian meal – any day of the week.  Go HERE for one of the 230+ Carrabba’s locations.

How does Carrabba's make their 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.  HURRY, wouldn't want to miss out on this!
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 butter 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.

Now Introducing:
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.

About Carrabba’s:
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 Carside Carry-Out. To learn more about Carrabba’s, please visit

Carrabba’s Pasta Personality Quiz on Facebook - Take the quiz to see how your personality compares to some of Carrabba’s signature pasta dishes!  And be sure to follow Carrabba's on Twitter @Carrabba's and "Like" Carrabba's on Facebook  for special offers and exciting news!

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.


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