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@sudarat_1987: ไฟหน้าหมอง ไม่ต้องเปลี่ยนใหม่! ✨ คืนความใสให้ไฟหน้า ขับมั่นใจทุกเส้นทางด้วย CALAWAN NON #CALAWANNON #ขัดไฟหน้ารถ #ไฟหน้ารถเหลือง #ดูแลรถยนต์ #สายรักรถ

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Friday 03 July 2026 09:23:06 GMT
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The Ultimate Creamy Sausage Pasta   200g mafaldine pasta 4 pork sausages, skins removed 30g butter 4 garlic cloves, minced 200ml chicken stock 100g mascarpone 60g grated Parmesan, plus extra to serve 1 tsp Dijon mustard 1 tsp dried thyme 10g parsley, chopped   1. Bring a large pan of salted water to the boil and cook the pasta until al dente. Reserve a mug of the pasta water before draining. 2. Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the sausage meat, breaking it into small chunks with a wooden spoon. Leave it to brown well between stirring so you get plenty of crispy caramelised bits. Cook for 8 to 10 minutes until golden. 3. Add the butter to the pan. Once melted, stir in the garlic and cook for 30 seconds until fragrant. 4. Pour in the chicken stock, scraping up all the browned bits from the bottom of the pan. Simmer for 2 minutes. 5. Stir through the mascarpone, Parmesan, Dijon mustard, and dried thyme. Simmer gently for 2 to 3 minutes until smooth and silky. 6. Add the cooked pasta and toss everything together until coated in the sauce. If needed, loosen with a splash of the reserved pasta water until glossy. 7. Finish with plenty of black pepper, a little salt if needed, fresh parsley and an extra grating of Parmesan before serving.  
The Ultimate Creamy Sausage Pasta   200g mafaldine pasta 4 pork sausages, skins removed 30g butter 4 garlic cloves, minced 200ml chicken stock 100g mascarpone 60g grated Parmesan, plus extra to serve 1 tsp Dijon mustard 1 tsp dried thyme 10g parsley, chopped   1. Bring a large pan of salted water to the boil and cook the pasta until al dente. Reserve a mug of the pasta water before draining. 2. Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the sausage meat, breaking it into small chunks with a wooden spoon. Leave it to brown well between stirring so you get plenty of crispy caramelised bits. Cook for 8 to 10 minutes until golden. 3. Add the butter to the pan. Once melted, stir in the garlic and cook for 30 seconds until fragrant. 4. Pour in the chicken stock, scraping up all the browned bits from the bottom of the pan. Simmer for 2 minutes. 5. Stir through the mascarpone, Parmesan, Dijon mustard, and dried thyme. Simmer gently for 2 to 3 minutes until smooth and silky. 6. Add the cooked pasta and toss everything together until coated in the sauce. If needed, loosen with a splash of the reserved pasta water until glossy. 7. Finish with plenty of black pepper, a little salt if needed, fresh parsley and an extra grating of Parmesan before serving.  


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الماظ قرب يجر ابو الدو .. لكن السؤال هنا مافي زول يجيب سيرة سلام جوبا ! ولماذا محاولة حجر دارفور على أشخاص معينين !
الماظ قرب يجر ابو الدو .. لكن السؤال هنا مافي زول يجيب سيرة سلام جوبا ! ولماذا محاولة حجر دارفور على أشخاص معينين !

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