Receta Italian Sausage Skillet

by Christine Lamb

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.

Ingredients:

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

Directions:

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!