FRANK Makes PASTA
FRANK SINATRA Shows DINAH SHORE
HOW to MAKE TOMATO SAUCE
“SPAGHETTI POMODORO”
SPAGHETTI POMODORO
This dish focuses on a “quick” sauce that tastes of fresh Tomatoes rather than a long-simmered “Gravy.”
RECIPE “FRANK’S TOMATO SAUCE”
- 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.
- 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
Ingredients:
- 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
Daniel Bellino Zwicke 