FRANK Makes PASTA
FRANK SINATRA Shows DINAH SHORE
HOW to MAKE TOMATO SAUCE
"SPAGHETTI POMODORO"
"SINATRA PASTA"
Frank Sinatra's connection to pasta sauce includes a commercial line of pasta sauce that he launched in the 1980s. It was his mother Dolly Sinatra's recipe. The line had limited success before closing down with a short run.
A recently published popular book titled SINTRA SAUCE by fellow Jeresyite Italian-American author Daniel Bellino Zwicke contains many Italian food recipes of dishes that Frank Sinatra ate, including recipes from his mother Dolly, father Martino, his aunts, and Frank Sinatra's own recipe for Salsa Pomodoro to make his Spaghetti with Tomato Sauce which he once demonstrated on television on the Dinah Shore Show.
SPAGHETTI POMODORO
RECIPE "FRANK'S TOMATO SAUCE"
Frank's Salsa Pomodoro is a quickly made tomato sauce that retains fresh tomato flavour, as opposed to sauces that are cooked for longer periods of time. It is simply made with top quality ingredients of San Marzano Tomatoes, Italian Olive Oil, fresh garlic, salt, black pepper, and Bay Leaves, and fresh Basil. The best quality ingredients and short cooking time is what gives Frank's Sauce its fresh wonderful taste.
SALSA POMODORO
- Ingredients:
- 1 pound imported Italian Spaghetti
- 1 (28 oz) can Whole Peeled San Marzano Tomatoes, crushed by hand
- 8 tablespoons imported Italian Extra-Virgin Olive Oil
- 3 cloves Garlic, peeled and lightly smashed
- Handful of Fresh Basil Leaves, torn
- Kosher salt and black pepper to taste
- Optional: Pinch of red pepper flakes
- Instructions:
- Infuse the Oil: Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 2–3 minutes until golden brown. Sinatra’s Rule: Remove the garlic once it's golden to leave only a subtle infusion.
- Start the Sauce: Carefully add the hand-crushed tomatoes and their juices to the oil. Add red pepper flakes if using. Simmer on medium-low for about 15–20 minutes, stirring occasionally, until the sauce slightly thickens but remains bright red.
- Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
- Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
- Toss: Add the torn basil and a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce coats every strand. Serve immediately.
- Fettuccine à la Sinatra
- This is a decadent, Alfredo-style preparation that Sinatra often requested. It is defined by its simplicity—no flour or thickeners, just high-quality dairy and cheese.
- Prep time: 5 mins | Cook time: 15 mins | Servings: 4
- 1 lb Fettuccine (fresh is best if available)
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1 cup Heavy Whipping Cream
- 1 cup Parmesan Cheese, very finely grated
- Salt and freshly cracked black pepper
- Fresh parsley for garnish
- Instructions:
- Boil Pasta: Cook fettuccine in salted water until just al dente.
- Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
- Create the Base: Slowly whisk in the heavy cream. Simmer gently for 2–3 minutes until slightly thickened, but do not let it reach a rolling boil.
- Add Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety. Season with salt and a generous amount of black pepper.
- Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
- Rest & Serve: Remove from heat and let the pasta sit, covered, for 2 minutes—this allows the noodles to absorb the sauce. Garnish with parsley and serve on warm plates.
Daniel Bellino Z
The SINATRA COOKBOOK
"SINATRA SAUCE"
COOK & EAT LIKE FRANK
His FAVORITE ITALIAN RECIPES
