Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese did not have a long shelf life and seldom left the southern region of Italy near Naples where it was made. As cheese technology, refrigeration and transportation systems developed the cheese spread to other regions of Italy To this day it is widely known that the best and most highly prized artisanal produced buffalo mozzarella is still found south of Naples near Battipaglia and Caserta where factories continue centuries old traditions making buffalo mozzarella fresh daily for their local customers, who line up at the factories to buy this delicacy.
Research Source: Mozzarella CO
This penne with sausage and peppers is a hardy dish that your family will love.
Penne with Sausage and PeppersCopyrighted 2013, Christine’s Pantry. All rights reserved.
Ingredients:2 cups uncooked Penne Rigate
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 green, orange and yellow bell pepper, seeded and chopped
1 onion, chopped
1 (13 oz.) beef smoked sausage links, sliced thin
1 (14.5 oz.) can Italian style diced tomatoes
salt and pepper to taste
1/4 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese
Cook pasta according to package directions: Drain well.
In a large skillet, heat oil and butter over medium heat. Add onions, peppers, salt, pepper, garlic powder and crushed red pepper, stir well. Cook about 3 minutes. Add sausage and diced tomatoes, stir and cook about 5 to 7 minutes. Stir in cooked pasta and cheese. Enjoy!