ORZO PASTA w/ GOUDA CHEESE, Sun-Dried TOMATO Bits & Spices

1 cup Orzo pasta
1 tsp. salt
3 oz. Gouda cheese, cubed
4 dehydrated sun-dried tomatoes, cut w/ kitchen scissors into thin strips
½ cup heavy cream (can also use milk or Half- &-Half)
½ tsp. Cajun Seasoning (I use Tony Chachere’s Original)

Cook the Orzo exactly according to package directions with the 1-tsp. of salt listed in the ingredients.  When cooking time is finished, immediately drain the pasta & do not rinse.  Return the hot, drained Orzo to the cooking pot & add the Gouda cheese & sun-dried tomatoes.  Stir over low heat until cheese is melted & blended.  Slowly stir in the cream to blend; then add the Cajun Seasoning.  Serve hot.  Serves 3 to 4.

After Joe & I left the beautiful island of Corsica where we had visited the birthplace of my great-grandfather, General Paul Marie Sanguinetti, CSA, we cruised past the island of Elba where Napoleon had been imprisoned.  Landing in Livorno, Italy, we headed in our faithful little green Fiat Punto car into the Tuscany area of Italy. We drove many hours through undulating fields of grain that would ultimately be made into various kinds of pastas.  We never saw an Orzo Tree, but saw many Spaghetti Trees topped with deep-red, luscious-looking Marinara Sauce, and two Linguini Trees topped with Alfredo Sauce.  Sorry, I just couldn’t seem to help myself!  This lovely little church is where I should be headed after the previous remark! It was pretty “cheesy”.

 

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