Monday, February 24, 2014

Italian Sausage Skillet

The production of cheese didn't occur until early 1800s in Switzerland when the first cheese factory was built. 

Scientists discovered how to mass produce rennet and industrial cheese production spread like crazy.

Processed cheese combines natural cheese with milk, emulsifiers, stabilizers, flavoring, and coloring. This inexpensive cheese product melts easy and consistently, and has become an American favorite. Production of processed cheese products sky rocketed during the World War II era. Since this time, Americans have consistently consumed more processed cheese than natural cheeses.

Cheese making spread to Northern Europe due to cooler climate, less salt was needed for preservation, which led to creamier, milder varieties of cheese. The cooler climates also saw the invention of aged, ripened, and blue cheeses. Today, we are familiar with many, like cheddar, Gouda, parmesan, were first produced in Europe during the Middle Ages.
Research Source: About

Make a great weeknight dinner. One pot, and easy clean up.

Italian Sausage Skillet
Copyrighted 2014, Christine’s Pantry. All rights reserved.

1 tablespoon vegetable oil
1 pound ground Italian sausage
salt and pepper, to taste
1 onion, chopped
1 tablespoon minced garlic
1 (8 oz.) can tomato sauce
1 (15.5 oz.) can diced tomatoes
1 cup uncooked elbow macaroni
1/2 cup parmesan cheese, grated

Cook pasta according to package directions. Drain.

In skillet heat oil over medium high heat, add sausage, salt and pepper. Stirring, and breaking meat up as it cooks. Cook until no longer pink. Add onions and garlic, cook about 2 minutes. Stir in tomato sauce and dice tomatoes. Simmer 10 minutes. Stir in pasta. Sprinkle cheese. Enjoy!



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