If you’ve ever dined at Carrabba’s Italian Grill, chances are you’ve fallen in love with their rich, savory Marsala sauce. Poured over perfectly grilled chicken, steak, or pork chops, this sauce is one of the restaurant’s most beloved menu items. Now, you don’t have to wait for a night out to enjoy it—this Carrabba’s Marsala Sauce recipe lets you recreate the magic right in your own kitchen!
In this guide, we’ll walk you through everything you need to know to make the iconic Carrabba’s Marsala sauce from scratch, including step-by-step instructions, expert tips, serving suggestions, and variations. Let’s dive into deliciousness!
What Is Marsala Sauce?
Marsala sauce is a creamy, savory Italian sauce made with Marsala wine, mushrooms, butter, and aromatics. Its roots lie in traditional Italian cooking, particularly Sicilian cuisine. The sauce gets its name from the Marsala wine—produced in the region of the same name—which gives it a deep, slightly sweet, and earthy flavor.
Carrabba’s puts its own spin on this classic, making it thicker, richer, and perfectly balanced—ideal for spooning over grilled meats.
Why You’ll Love This Carrabba’s Marsala Sauce Recipe
- Authentic flavor: Tastes just like the one at Carrabba’s.
- Simple ingredients: No need for fancy or hard-to-find items.
- Versatile: Pairs beautifully with chicken, steak, pork, or even vegetables.
- Make-ahead friendly: Can be stored and reheated for meal prep or leftovers.
Ingredients You’ll Need
To capture that signature Carrabba’s flavor, here’s what you’ll need:
- 2 tablespoons butter (unsalted)
- 1 tablespoon olive oil
- 1 small shallot, finely chopped (or 1/4 small onion)
- 3 cloves garlic, minced
- 8 oz. cremini or baby bella mushrooms, sliced
- 1 cup sweet Marsala wine (not dry)
- 1/2 cup beef broth (or chicken broth for a lighter flavor)
- 1/2 cup heavy cream
- 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
💡 Pro Tip: Sweet Marsala wine is key to replicating the Carrabba’s flavor—make sure to choose the sweet variety, not dry.
How to Make Carrabba’s Marsala Sauce
Step 1: Sauté Aromatics and Mushrooms
In a large skillet, heat butter and olive oil over medium heat. Add the shallot and cook for 2 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds more until fragrant.
Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they’re browned and tender.
Step 2: Deglaze with Marsala Wine
Pour in the Marsala wine and scrape the bottom of the pan with a wooden spoon to release any browned bits. This adds depth to the sauce. Bring it to a gentle boil and cook for 3–4 minutes to allow the alcohol to cook off slightly.
Step 3: Add Broth and Simmer
Add the beef broth and let the mixture simmer for another 5 minutes. This step concentrates the flavor.
Step 4: Stir in the Cream
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 5–7 minutes, or until slightly thickened.
Step 5: Optional Thickening
If you prefer a thicker sauce (like Carrabba’s), mix the cornstarch with water in a small bowl and stir it into the sauce. Simmer for 1–2 minutes more, stirring constantly, until thickened.
Step 6: Season and Serve
Season with salt and pepper to taste. Garnish with chopped parsley and serve immediately over your favorite protein.
Serving Suggestions
This rich, velvety Marsala sauce is delicious over:
- Chicken Marsala – pan-seared chicken breasts topped with sauce.
- Grilled steak – especially filet mignon or ribeye.
- Pork chops – seared or grilled.
- Roasted vegetables – such as cauliflower, potatoes, or asparagus.
- Mashed potatoes or polenta – for a complete Italian meal.
Make Ahead and Storage Tips
- To store: Let sauce cool and refrigerate in an airtight container for up to 4 days.
- To reheat: Warm over low heat on the stove, stirring gently. Add a splash of cream or broth to loosen if needed.
- To freeze: It’s best enjoyed fresh, but you can freeze it without the cream. Add cream after reheating to maintain the texture.
Variations to Try
Want to customize your Carrabba’s Marsala Sauce? Try these ideas:
- Add pancetta or bacon for a smoky depth.
- Use chicken broth instead of beef broth for a lighter taste.
- Add rosemary or thyme for an herby kick.
- Swap mushrooms for wild mushrooms like shiitake or oyster.
FAQs About Carrabba’s Marsala Sauce
What wine is best for Marsala sauce?
Use sweet Marsala wine to match Carrabba’s flavor. Dry Marsala gives a sharper, less sweet result.
Can I make it alcohol-free?
While the alcohol cooks off, you can substitute grape juice or balsamic vinegar mixed with broth if avoiding alcohol, but the flavor will differ.
Is this sauce gluten-free?
Yes, just ensure the broth and wine are certified gluten-free and skip the cornstarch or use a GF thickener.
Final Thoughts
Now that you know how to make Carrabba’s Marsala Sauce, you can enjoy a restaurant-quality dish without leaving home. Whether it’s a cozy dinner or an elegant date night, this sauce takes your meal to the next level.
So grab your skillet, pop open that Marsala wine, and get cooking—because once you’ve made this once, it’s going to become a staple in your kitchen!
📌 Don’t Forget to Pin or Save This Recipe!
Love recreating restaurant favorites at home? Be sure to bookmark this Carrabba’s Marsala Sauce recipe and share it with friends or family. It’s too good to keep secret!