Sinatra Pasta - Tomato Sauce Recipe

 

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

"SPAGHETTI POMODORO"

Frank Sinatra's connection to pasta sauce includes a  former commercial Sauce line that Frank Sinatra launched in the 1980s, of his mother Dolly Sinatra's famous marinara sauce. The company had a short run before liquidating. 

A recent popular book titled SINATRA SAUCE by Daniel Bellino Zwicke is filled with recipes of foods made by Dolly Sinatra, her husband Martino Sinatra, and other family members, including aunts, and Frank's Tomato Sauce recipe for Spaghetti Pomdoro.

SPAGHETTI POMODORO 

Frank's Tomato Sauce recipe is for a quickly cooked Salsa Pomodoro, which has a fresher tomato taste than other sauces cooked for a longer period of time. Frank's Sauce was quick and "Fresh" the way Frank like it. The recipe follows below.

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. 
• Note : Frank liked a faint taste of garlic, but didn't like whole pieces of garlic, but the Garlic Infused Olive Oil for flavouring the sauce.

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. INGREDIENTS : 
8. 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.

1. Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
2. 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.
3. 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.
4. Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
5. 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

AMAZON.com