Frank Sinatra Recipes: 16 Italian Dinners He Loved, From Patsy’s Clams to His Mom’s Meatballs

Frank Sinatra recipes are pure old-school Italian-American comfort, and they come with great stories. The singer could eat anywhere in the world, but he kept going back to Patsy’s, a family-run Italian restaurant in New York run by three generations of the Scognamillo family. The restaurant reportedly even opened on Thanksgiving so a down-on-his-luck Sinatra had a place to eat his dinner. His other favorite cook was his mother, Dolly, famous for her meatballs and marinara. With his birthday on December 12 and the holidays coming, here is a full Sinatra style dinner party menu..

Frank Sinatra Recipes Start With an Old-School Italian Feast

Picture a white tablecloth, a big platter of spaghetti and meatballs, a bowl of clams and a basket of warm bread. That is the kind of dinner he loved. Start your feast with a simple antipasto board so guests have something to nibble while the pasta water boils. Then work your way through the dishes below, from his favorite appetizer to his favorite dessert. Ready to set the table..

You will need: 8 oz sliced salami or prosciutto, 8 oz fresh mozzarella (sliced), 1 cup marinated artichoke hearts, 1 cup mixed olives, 1 cup roasted red peppers (sliced), a wedge of Parmesan, 1 baguette (sliced and toasted), olive oil, fresh basil, black pepper.

How to make it: 1. Pick a large board or platter. 2. Fan out the salami or prosciutto on one side. 3. Arrange the mozzarella slices with basil leaves between them. 4. Add small bowls of artichokes, olives and peppers. 5. Break the Parmesan into chunks with a knife. 6. Drizzle the mozzarella with olive oil and pepper and serve with the toasts.

Stuffed Artichokes, His Favorite Appetizer

At Patsy’s, his favorite way to start dinner was a stuffed artichoke filled with breadcrumbs, olives and Parmesan. It is a true Italian-American classic that feels special but costs very little. You pull off each leaf and scrape the tender bottom and crumbly filling with your teeth. It is slow, fun food for sharing. This is the first of our Frank Sinatra recipes for a holiday table. Have you ever eaten an artichoke this way?

You will need: 4 large globe artichokes, 1 lemon, 1 1/2 cups plain breadcrumbs, 3/4 cup grated Parmesan, 1/3 cup chopped black olives, 2 tbsp chopped parsley, 1/2 cup olive oil, salt and pepper, 1 cup water or broth.

How to make it: 1. Trim the stems flat, snip the sharp leaf tips and rub the cut parts with lemon. 2. Gently spread the leaves open with your fingers. 3. Mix the breadcrumbs, Parmesan, olives, parsley, salt, pepper and half the oil. 4. Stuff the mix between the leaves. 5. Stand the artichokes in a pot with the water, drizzle with the rest of the oil and cover. 6. Simmer 45 to 55 minutes until a leaf pulls out easily.

Frank Sinatra Recipes From Patsy’s: Clams Posillipo

Clams Posillipo, clams in a light red sauce, was one of the dishes he ordered at Patsy’s. The clams steam open right in the sauce, so every shell holds a little bite of tomato and basil. Serve it with crusty bread to soak up the juices, or spoon it over linguine. It is a beautiful choice for Christmas Eve. Bread for dunking or pasta underneath?

You will need: 3 dozen littleneck clams (scrubbed), 3 tbsp olive oil, 2 cloves garlic (whole, for infusing), 1 can (28 oz) crushed San Marzano style tomatoes, 1/2 cup clam juice or broth, 1/4 tsp red pepper flakes, a handful of fresh basil, chopped parsley, crusty bread.

How to make it: 1. Warm the oil with the whole garlic cloves over low heat until golden, then remove the garlic. 2. Add the tomatoes, clam juice and pepper flakes and simmer 10 minutes. 3. Add the clams and cover the pan. 4. Cook 6 to 8 minutes until the clams open, and throw away any that stay closed. 5. Tear in the basil and add parsley. 6. Serve in bowls with bread or over linguine.

Fusilli With Anchovies and Not Too Much Garlic

Another order at Patsy’s was fusilli with anchovies and garlic, made with not too much garlic. Do not be scared of the anchovies: they melt into the sauce and give a deep, salty flavor that nobody can quite name. The corkscrew pasta catches every bit of it. It is fast enough for a weeknight and fancy enough for company. Are you on team anchovy or not?

You will need: 1 lb fusilli, 1/4 cup olive oil, 2 cloves garlic (whole), 6 anchovy fillets, 1 can (28 oz) crushed tomatoes, 1/4 tsp red pepper flakes, 2 tbsp chopped parsley, grated Pecorino or Parmesan, salt.

How to make it: 1. Cook the fusilli in salted water until al dente. 2. Warm the oil with the garlic cloves until golden, then remove the garlic. 3. Add the anchovies and stir until they melt. 4. Add the tomatoes and pepper flakes and simmer 15 minutes. 5. Toss in the pasta with a splash of pasta water. 6. Finish with parsley and cheese.

The Garlic Trick His Cooks Used

Here is a surprise: garlic upset his stomach. So his cooks used a clever trick. They sizzled a few whole cloves in olive oil, threw the cloves away, and cooked the dish in the flavored oil. You get a gentle garlic taste without the bite, and it works in almost every one of these Frank Sinatra recipes. Patsy’s own Sal Scognamillo shared the story; read The Takeout’s story on his garlic trick. Will you try it?

You will need: 1/2 cup good olive oil, 4 to 6 whole garlic cloves (peeled and lightly smashed), a small heavy pan, a clean jar for any extra oil.

How to make it: 1. Pour the oil into a cold pan and add the garlic cloves. 2. Warm over low heat so the garlic bubbles gently. 3. Cook 5 to 8 minutes until the cloves are pale gold, not brown. 4. Lift out and discard the garlic. 5. Use the oil right away to start a sauce, saute or dressing. 6. Keep any extra in the fridge and use it within 4 days.

Veal Milanese, the Frank Sinatra Recipes Classic

Patsy’s chef said he liked his veal Milanese sliced very thin, and that is the key to this dish. A thin cutlet cooks in minutes, so the breadcrumb coat turns crisp and golden while the meat stays tender. A squeeze of lemon on top is all it needs. Many people serve it with a little arugula salad on top. It is one of the most elegant Frank Sinatra recipes. Lemon squeeze or no lemon?

You will need: 4 veal cutlets (about 4 oz each), 1/2 cup flour, 2 eggs (beaten), 1 1/2 cups fine breadcrumbs, 1/4 cup grated Parmesan, salt and pepper, olive oil for frying, 2 tbsp butter, lemon wedges.

How to make it: 1. Pound the cutlets between plastic wrap until about 1/8 inch thick. 2. Season and dredge in flour, then egg, then breadcrumbs mixed with Parmesan. 3. Heat a thin layer of oil and the butter in a large skillet over medium high heat. 4. Fry 2 minutes per side until golden. 5. Drain on a rack and sprinkle with salt. 6. Serve with lemon wedges.

Chicken Milanese, the Budget Swap

Veal can be hard to find and pricey, so chicken Milanese is the everyday version. Thin chicken breasts get the same crunchy breadcrumb and Parmesan coat. It is a dinner kids love, and leftovers make amazing sandwiches the next day. The trick is the same: pound it thin so it cooks fast and stays juicy. It is a smart way to enjoy Frank Sinatra recipes on a budget. Cutlet sandwich tomorrow?

You will need: 2 large boneless chicken breasts (sliced in half the thin way), 1/2 cup flour, 2 eggs, 1 1/2 cups panko or Italian breadcrumbs, 1/3 cup grated Parmesan, 1 tsp dried oregano, salt and pepper, olive oil, lemon wedges.

How to make it: 1. Pound the chicken to an even 1/4 inch. 2. Season and coat in flour, egg, then breadcrumbs mixed with Parmesan and oregano. 3. Heat 1/4 inch of oil in a skillet over medium high heat. 4. Fry 3 minutes per side until golden. 5. Check it reaches 165 F inside. 6. Drain and serve with lemon.

Frank Sinatra Recipes From His Mother: Veal, Pork and Beef Meatballs

His mother, Dolly, made her meatballs with a mix of veal, pork and beef, according to Taste of Home. The three meats together make them tender and full of flavor. Soaking bread in milk keeps them soft, and a gentle simmer in sauce finishes the job. This is a recipe worth making a double batch of. Do you fry your meatballs first or drop them right into the sauce?

You will need: 1/2 lb ground beef, 1/2 lb ground pork, 1/2 lb ground veal, 2 slices bread (crusts off), 1/3 cup milk, 2 eggs, 1/2 cup grated Parmesan, 2 tbsp chopped parsley, 1 tsp salt, 1/2 tsp pepper, olive oil, 4 cups marinara sauce.

How to make it: 1. Soak the bread in the milk and mash it. 2. Mix in the meats, eggs, Parmesan, parsley, salt and pepper with your hands, without overworking. 3. Roll into 2 inch balls. 4. Brown in a little oil on all sides. 5. Add to simmering marinara. 6. Cook gently 25 to 30 minutes until cooked through.

His Mother’s Simple Marinara

His mother was proud of her marinara, and Taste of Home reports she even published it in a cookbook. A good marinara is simple: tomatoes, olive oil, a little onion and basil. It cooks in about 30 minutes, much faster than an all day Sunday sauce. Use it for the meatballs, the eggplant or just a bowl of spaghetti. It is the base of so many Frank Sinatra recipes. Chunky or smooth sauce in your house?

You will need: 1/4 cup olive oil, 2 cloves garlic (whole, for infusing), 1 small onion (finely chopped), 2 cans (28 oz each) whole peeled tomatoes (crushed by hand), 1 tsp salt, 1/2 tsp sugar (optional), a handful of fresh basil, black pepper.

How to make it: 1. Warm the oil with the garlic until golden, then remove the garlic. 2. Add the onion and cook 6 minutes until soft. 3. Add the tomatoes, salt and sugar. 4. Simmer uncovered 25 to 30 minutes, stirring now and then. 5. Tear in the basil and season with pepper. 6. Use right away or cool and refrigerate up to 5 days.

Sunday Sauce, the Big Pot Behind Frank Sinatra Recipes

Sunday sauce, also called gravy in many Italian-American homes, is the big pot that simmers for hours with meatballs, sausage and pork. It is perfect for a December dinner party. Start it in the morning and the house smells amazing all day. Everything gets served at once: pasta first, then a platter of the meat. It is the heart of an old-school Sinatra style holiday menu. What do you call it: sauce or gravy?

You will need: 2 tbsp olive oil, 1 1/2 lb Italian sausage links, 1 1/2 lb pork ribs or pork shoulder (in chunks), 1 onion (chopped), 2 cloves garlic, 3 cans (28 oz each) crushed tomatoes, 1 can (6 oz) tomato paste, 2 cups water, 2 bay leaves, fresh basil, 1 batch meatballs, salt and pepper.

How to make it: 1. Brown the sausage and pork in the oil in a large pot and set aside. 2. Cook the onion and garlic 5 minutes. 3. Stir in the tomato paste, then the tomatoes, water and bay leaves. 4. Return the meat and simmer very gently 2 1/2 to 3 hours, stirring often. 5. Add the browned meatballs for the last 45 minutes. 6. Remove the bay leaves, add basil and serve.

Spaghetti and Meatballs, the Family Classic

When Allrecipes tested celebrity family dinner recipes on YouTube, his mother’s spaghetti and meatballs was one of them, and the video has more than 1.8 million views. It is easy to see why people keep making it. Big tender meatballs, a bright red sauce and a mountain of spaghetti are pure comfort. Finish with lots of grated cheese. How many meatballs on your plate?

You will need: 1 lb spaghetti, 1 batch meatballs (veal, pork and beef), 4 cups marinara sauce, grated Parmesan or Pecorino, fresh basil, salt.

How to make it: 1. Make and simmer the meatballs in the marinara. 2. Cook the spaghetti in well salted water until al dente. 3. Save 1 cup of pasta water and drain. 4. Toss the spaghetti with a few ladles of sauce and a splash of pasta water. 5. Pile on a platter and top with meatballs and more sauce. 6. Finish with cheese and torn basil.

A Simple Arugula Salad With Oil and Vinegar

Old-school Italian dinners always had a simple green salad, and a peppery arugula salad dressed with olive oil, vinegar and a little basil fits right in. It cuts through rich red sauce dishes and takes 5 minutes. Serve it after the pasta, the way many Italian families do. Keep the dressing light so the greens stay crisp. It balances the heavier Frank Sinatra recipes. Salad before or after the pasta?

You will need: 5 oz baby arugula, 1/4 cup shaved Parmesan, a few fresh basil leaves (torn), 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, a pinch of salt, black pepper, 1/2 lemon (optional).

How to make it: 1. Wash and dry the arugula well. 2. Whisk the oil, vinegar, salt and pepper in a large bowl. 3. Add the arugula and basil. 4. Toss gently with your hands right before serving. 5. Top with shaved Parmesan. 6. Add a squeeze of lemon if you like it bright.

Eggplant Parmesan to Round Out Frank Sinatra Recipes

Eggplant Parmesan is a must at so many Italian-American holiday dinners, and it is a great main for vegetarian guests. Baking the breaded slices instead of frying makes it easier and less messy. Layer them with marinara, mozzarella and Parmesan and bake until bubbling. It reheats well, so you can make it a day ahead. Would you serve this as a side or a main?

You will need: 2 large eggplants (sliced 1/2 inch thick), 1 tsp salt, 1 cup flour, 3 eggs, 2 cups Italian breadcrumbs, olive oil spray, 4 cups marinara sauce, 1 lb mozzarella (sliced or shredded), 1 cup grated Parmesan, fresh basil.

How to make it: 1. Salt the eggplant slices, rest 30 minutes and pat dry. 2. Dip in flour, egg and breadcrumbs and set on oiled sheet pans. 3. Spray with oil and bake at 425 F for 20 minutes, flipping once. 4. Layer sauce, eggplant, mozzarella and Parmesan in a 9×13 inch dish, repeating twice. 5. Bake at 375 F for 30 to 35 minutes until bubbling. 6. Rest 10 minutes and add basil.

Shrimp Pasta in a Zesty Tomato Sauce

Taste of Home also points to a shrimp pasta as one of the dishes linked to Patsy’s. This version cooks the shrimp in a zesty tomato sauce with olives and capers, puttanesca style, so it is bold but quick. It is a great seafood pick among Frank Sinatra recipes for a holiday Eve dinner. The whole thing is on the table in about 25 minutes. Spicy or mild?

You will need: 1 lb spaghetti or linguine, 1 lb large shrimp (peeled), 3 tbsp olive oil, 2 cloves garlic (whole, for infusing), 1 can (28 oz) crushed tomatoes, 1/3 cup sliced black olives, 2 tbsp capers, 1/4 tsp red pepper flakes, chopped parsley, salt.

How to make it: 1. Cook the pasta until al dente. 2. Warm the oil with the garlic until golden and remove the garlic. 3. Add the tomatoes, olives, capers and pepper flakes and simmer 10 minutes. 4. Add the shrimp and cook 3 to 4 minutes until pink. 5. Toss in the pasta with a splash of pasta water. 6. Finish with parsley.

Host Tip: Make the Sauce and Meatballs a Day Ahead

The secret to a relaxed Italian dinner party is doing the big jobs the day before. Sauce and meatballs actually taste better after a night in the fridge, because the flavors blend. Cook the marinara, simmer the meatballs, cool them and store them together. On the day, just boil the pasta and warm everything up. You get to enjoy your own party. For more star dishes, see our Old Hollywood recipes the stars really loved. Are you a plan-ahead host?

You will need: 1 batch marinara or Sunday sauce, 1 batch meatballs, large airtight containers, freezer bags (optional), fresh basil and cheese for serving day.

How to make it: 1. Make the sauce and meatballs 1 to 2 days ahead. 2. Cool them completely at room temperature, no more than 2 hours. 3. Store together in airtight containers in the fridge up to 3 days, or freeze up to 3 months. 4. On the day, warm gently in a large pot over low heat, stirring now and then. 5. Boil the pasta while the sauce heats. 6. Add fresh basil and cheese right before serving.

Lemon Ricotta Torte, His Favorite Dessert

His favorite dessert at Patsy’s was a lemon ricotta torte, a light, creamy cake that feels like a cross between cheesecake and sponge cake. Fresh lemon zest keeps it bright after a big red sauce dinner. It is easy to make a day ahead and dust with powdered sugar before serving. It is the sweetest way to end these Frank Sinatra recipes. Which dish will you make first for your holiday dinner?

You will need: 1 1/2 cups whole milk ricotta, 3 eggs, 3/4 cup sugar, zest of 2 lemons, 2 tbsp lemon juice, 1 tsp vanilla, 1/2 cup butter (melted), 1 cup flour, 1 1/2 tsp baking powder, a pinch of salt, powdered sugar for dusting.

How to make it: 1. Heat the oven to 350 F and grease and line a 9 inch springform pan. 2. Beat the eggs and sugar until pale, about 3 minutes. 3. Beat in the ricotta, lemon zest, juice, vanilla and butter. 4. Fold in the flour, baking powder and salt. 5. Pour into the pan and bake 40 to 45 minutes until golden and set. 6. Cool completely and dust with powdered sugar.