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Farm Fresh Ingredients
How to Cook Pasta

Marco's simple pasta sauces

Arrabbiata, sorrentina and puttanesca – my favourites

Sauce pomodoro

A classic Italian tomato sauce is a great base for many, many delicious dishes, some of which are very quick and simple. That’s why I always have canned tomatoes in the house. I’ve shown you a few uses for this versatile sauce before. Here are a few more for you to try.

Sorrentina

Flavour the pomodoro sauce with basil and mozzarella. Served with gnocchi or spaghetti, it’s a very nice vegetarian dish. It’s very popular at my restaurant, Frankie’s Italian Bar and Grill.

Puttanesca

With capers, black olives and anchovies – all ingredients found in the store cupboard.

Arrabbiata

The fiery one, loaded with chilli and garlic.

Amatriciana

Homely and tasty with pancetta or smoked bacon and onion.

Lobster Spaghetti

One of the most indulgent pasta dishes you can find. I’ve served it in many of my restaurants. Served with the shell, it’s a beautiful, high impact, restaurant dish.

Seafood Pasta

We can’t always eat lobster, but in fact, tomato sauce is an excellent base for many different fish, including mussels, clams and squid. 

Aubergine Parmigiana

Another Italian classic from the menu at Frankie’s. Layer after layer of aubergine with tomato sauce topped with Parmesan cheese makes a tasty vegetarian option or part of a selection of starters or ‘antipasti’.