@realgravedigger9: Little ceasers Detroit style is worth the 5$ ✅😅 #littleceasers #pizza #cheap

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Saturday 03 October 2026 17:51:18 GMT

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Fantashia 🩺⚕️ :

Hot & ready like me ☺️

2026-10-03 18:09:21

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🍝1 Pot, 1 Portion Pasta | Rigatoni alla Zozzona🍝 Back with a new set up, a new vibe and a whole load of new recipes! I’m starting my first mini series, One Pot, One Portion x Pasta, with this rigatoni alla zozzona. This pasta is a combination of the 4 Roman pastas so in essence, ‘the more you have, the more you put in’ and I can confirm that in this case, more is definitely more😍 Fancy more One Pot, One Portion Pasta? You can pre-order by COOKBOOK now, link in my bio🤍 Also thank you to @wishbonekitchen for bringing this pasta to my attention, my life may never be the same You need: - 50g guanciale/pancetta - 2 pork sausages (if you can get Italian sausages then use these and leave out the spices below) - 1/4 tsp of fennel seeds - 1/4 tsp paprika - 1/4 tsp chilli flakes - 3 tbsp tomato puree - 300ml water - 150g fresh rigatoni (or other short pasta) - 1 egg - 30g pecorino, plus more to serve - Salt - Black pepper Method in the comments⬇️ Start by adding your guanciale/pancetta to a cold frying pan. Turn the heat to medium then let the pancetta cook until its crispy (around 10 minutes). While that’s cooking, remove the skin from your sausages and break the meat up into small chunks. Once the pancetta is crispy, add in the sausage and cook for another 5-10 minutes until it is also crisp. Once crispy, add in the fennel, paprika and chilli flakes (or leave them out if you used Italian sausage). Cook for a couple of minutes until fragrant then add in the tomato puree and cook for another 2-3 minutes. Add the water and stir together. Add in the pasta and cook on a medium heat, so it’s gently bubbling, until the pasta is al dente and the water has thickened into a sauce. You can add more water if needed, depending on your pasta shape and pan size. While the pasta is cooking, crack the egg into a small bowl and add the grated pecorino. Mix together, then, once the pasta is al dente, turn the heat off. Let it cool for a couple of minutes then add the egg and cheese mixture and stir well until incorporated and silky. The egg will cook in the residual heat. If needed, add a splash more water until the sauce is silky and glossy. Taste and season with lots of black pepper and a little salt. Serve with extra pecorino. #onepotoneportion #onepotpasta #oneportionpasta #pastaallazozzona #wishbonekitchen

🍝1 Pot, 1 Portion Pasta | Rigatoni alla Zozzona🍝 Back with a new set up, a new vibe and a whole load of new recipes! I’m starting my first mini series, One Pot, One Portion x Pasta, with this rigatoni alla zozzona. This pasta is a combination of the 4 Roman pastas so in essence, ‘the more you have, the more you put in’ and I can confirm that in this case, more is definitely more😍 Fancy more One Pot, One Portion Pasta? You can pre-order by COOKBOOK now, link in my bio🤍 Also thank you to @wishbonekitchen for bringing this pasta to my attention, my life may never be the same You need: - 50g guanciale/pancetta - 2 pork sausages (if you can get Italian sausages then use these and leave out the spices below) - 1/4 tsp of fennel seeds - 1/4 tsp paprika - 1/4 tsp chilli flakes - 3 tbsp tomato puree - 300ml water - 150g fresh rigatoni (or other short pasta) - 1 egg - 30g pecorino, plus more to serve - Salt - Black pepper Method in the comments⬇️ Start by adding your guanciale/pancetta to a cold frying pan. Turn the heat to medium then let the pancetta cook until its crispy (around 10 minutes). While that’s cooking, remove the skin from your sausages and break the meat up into small chunks. Once the pancetta is crispy, add in the sausage and cook for another 5-10 minutes until it is also crisp. Once crispy, add in the fennel, paprika and chilli flakes (or leave them out if you used Italian sausage). Cook for a couple of minutes until fragrant then add in the tomato puree and cook for another 2-3 minutes. Add the water and stir together. Add in the pasta and cook on a medium heat, so it’s gently bubbling, until the pasta is al dente and the water has thickened into a sauce. You can add more water if needed, depending on your pasta shape and pan size. While the pasta is cooking, crack the egg into a small bowl and add the grated pecorino. Mix together, then, once the pasta is al dente, turn the heat off. Let it cool for a couple of minutes then add the egg and cheese mixture and stir well until incorporated and silky. The egg will cook in the residual heat. If needed, add a splash more water until the sauce is silky and glossy. Taste and season with lots of black pepper and a little salt. Serve with extra pecorino. #onepotoneportion #onepotpasta #oneportionpasta #pastaallazozzona #wishbonekitchen

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What a duo @Terry Crews

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