Phil Lempert TODAY Food Editor • Profile • E-mail

This week we visited a New York City landmark, Patsy’s Italian Restaurant, to pinch Sal Scognamillo’s recipe for Rigatoni Sorrentino. Founded in 1944 by Pasquale “Patsy” Scognamillo, Patsy’s has been in its current and only theater district location (in the building just next to the original site) since 1954.

In all its years of existence, Patsy’s has had only three chefs: the late Patsy himself; his son Joe Scognamillo, who has been at the establishment since the tender age of 7; and Joe's son Sal Scognamillo, who has been manning the kitchen for the past 15 years.

Patsy's Italian Restaurant was known for years as Frank Sinatra’s favorite restaurant, and Ol’ Blue Eyes’ family still enjoys dining there whenever they’re in town. The restaurant has also become a favorite with many stars on both the East and West Coasts.

Just steps from Carnegie Hall, Lincoln Center and the Theater District, Patsy’s has developed a growing line of products over the years, including seven sauces, roasted vegetables, oils and vinegars, as well as a cookbook.

About the chef
Sal Scognamillo is both executive chef and co-owner of Patsy’s. Born in Brooklyn, he attended St. John’s University, graduating with a bachelor's degree in communication arts and TV and film production.

Patsy’s Rigatoni Sorrentino

After college, Sal went to work at Patsy’s, where he took over the chef’s responsibilities from his father, Joe. Married with two sons, he resides in Long Island, New York.

Sal has been featured in many publications and has made numerous appearances on national television. In his spare time, he enjoys fishing, golf and cooking.

Patsy’s Italian Restaurant
236 W. 56 Street (between Broadway and Eighth Avenue)
New York, NY 10019
(212) 247-3491
www.patsys.com

Patsy’s Rigatoni Sorrentino is served at Patsy’s for $21. This recipe makes 4 restaurant servings.

Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

More from TODAY David Duchovny not alone in sex addiction Help! My 'Cinderella' ran off, left the family   Spy movie inspires ‘Runway’ designers Transition your summer wardrobe to fall Kids bored with breakfast? Get creative Closet eater shapes up, loses 100 pounds Makeover!  New look for cancer-free life   Week in pictures  | More photos

MORE FROM STEAL THIS RECIPE

Please your palate with seafood pasta

Please your palate with seafood pasta Go Greek with baked feta cheese Add flavors of the sea to spaghetti Savor Sicilian skewered chicken Relish rib-eye with a Filipino kick Make roasted Maine cod Southern comfort: Try creamy shrimp and grits Try these tender and juicy Sonoma lamb loins Baked eggs n’ potatoes: A Midwest treat Pan-roasted halibut fuses fresh ingredients   Add Steal this Recipe headlines to your news reader: