Paul Sorvinos Marinara Sauce Recipes

FRANK'S MARINARA SAUCE

Steps:

• In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes.
• Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste.
• After finished, turn off the heat and add the basil.

PAUL SORVINO'S SPAGHETTI WITH PANCETTA AND PEAS

Steps:

• Heat oil in a large skillet set over medium-high heat. Add pancetta, and cook until fat has rendered and pancetta is browned. Add onions, and cook until softened and browned. Stir in peas, and cook until heated through; set aside
• Bring a large pot of water to a boil; season generously with salt. Add spaghetti, and cook until al dente according to package directions. Drain, and return spaghetti to pot. Stir in reserved pancetta mixture, tossing to combine. Season with salt and pepper. Transfer to a serving bowl; serve immediately.

PAUL SORVINO'S MARINARA SAUCE

Steps:

• Heat olive oil in frying pan. While oil heats up, chop garlic and add to oil. Fry garlic until golden brown (color of toast). Set aside. Drain peeled Italian tomatoes and mash into a thick puree. Pour into the frying pan and add bay leaves, fresh basil, sea salt and fresh pepper. Cook for 25 to 30 minutes on medium flame. In a large pot boil water and add pasta. Cook for 12 minutes. Drain pasta and return it to the pot. Add 1 scoop of sauce and mix. Serve pasta in separate bowls and add marinara sauce to each serving.