“SPAGHETTI POMODORO”

• Ingredients:
• 1 lb Spaghetti

• 1 (28 oz) can Whole Peeled Tomatoes (preferably San Marzano), crushed by hand
• 1/4 cup Extra-Virgin Olive Oil
• 4–6 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.

1. 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.
2. Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
3. Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
4. 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. 
5. Fettuccine à la Sinatra
6. 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.
7. 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:

1. Boil Pasta: Cook fettuccine in salted water until just al dente.
2. Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
3. 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.
4. 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.
5. Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
6. 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.

The SINATRA COOKBOOK

“SINATRA SAUCE”

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

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