LOS ANGELES, Calif. (FOX 11) - When it first opened in Belmont Shore in the '50s, Domenico's Italian Restaurant was among the first restaurants in California to serve pizza.
Now current owner Mike Rhodes is carrying on the tradition of making pizza using the same recipes. Watch the video above to see his method of making their most popular pizza and pasta at home.
DOMENICO’S SAUSAGE TOMATO CREAM RECIPE:
1 tablespoon minced garlic
5 oz. mild Italian sausage (one large link)
½ cup marinara sauce
¼ cup whipping cream
1 tablespoon butter
Pinch of salt
Pinch of black pepper
2 tablespoons fresh basil
½ cup dry rigatoni pasta
Cook the rigatoni pasta in hot water until the desired texture is reached. Drain and remove the pasta, and set aside. Cook the mild Italian sausage (either bake or brown in a skillet). Slice the cooked sausage in ½” wide slices, and set aside.
Put the oil, garlic and sausage in skillet. Cook at medium heat until garlic becomes golden brown. Add marinara sauce, whipping cream, butter, salt, pepper and fresh basil. Cook until the sauce comes to a boil. Add the cooked rigatoni pasta toss in the pan until the pasta is thoroughly coated. Simmer for two minutes and serve.
DOMENICO’S MARINARA SAUCE RECIPE:
Yield: One Gallon
1 (6 lb.) can of whole peeled tomatoes
1 lb. of pureed tomatoes
2 tablespoons table salt
2 oz. chopped fresh basil
3 tablespoons oregano
3 tablespoons fresh chopped parsley
3 tablespoons fresh garlic
1 cup finely chopped onion
1 cup of water
Mix whole tomatoes and tomato puree until the consistency is smooth. Add water and all spices and stir thoroughly. Allow to sit for 45 minutes. Cook sauce in a stockpot until boiling, stir occasionally. Let simmer for four hours at low temperature.
Domenico's is located at 5339 E. 2nd Street in Long Beach.