Spicy Steak Pasta

Serves 10
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Directions

  1. 1Salt garlic and shallot and wrap them in foil.
  2. 2Salt garlic and shallot and wrap them in foil.
  3. 3Salt garlic and shallot and wrap them in foil.
  4. 4Bake garlic and shallot at 400 degrees Fahrenheit for 25 minutes.
  5. 5Bake garlic and shallot at 400 degrees Fahrenheit for 25 minutes.
  6. 6Bake garlic and shallot at 400 degrees Fahrenheit for 25 minutes.
  7. 7Add roasted garlic and shallot to a blender.
  8. 8Add roasted garlic and shallot to a blender.
  9. 9Add roasted garlic and shallot to a blender.
  10. 10Add fire roasted tomatoes, Guajillo Chile's, Chile de Arbol, soy sauce, spices (salt, onion powder, paprika, black pepper) and honey to the blender.
  11. 11Add fire roasted tomatoes, Guajillo Chile's, Chile de Arbol, soy sauce, spices (salt, onion powder, paprika, black pepper) and honey to the blender.
  12. 12Add fire roasted tomatoes, Guajillo Chile's, Chile de Arbol, soy sauce, spices (salt, onion powder, paprika, black pepper) and honey to the blender.
  13. 13Blend the ingredients until completely smooth for about 2 minutes.
  14. 14Blend the ingredients until completely smooth for about 2 minutes.
  15. 15Blend the ingredients until completely smooth for about 2 minutes.
  16. 16Add cubed flank steak to the slow cooker.
  17. 17Add cubed flank steak to the slow cooker.
  18. 18Add cubed flank steak to the slow cooker.
  19. 19Pour the blended sauce over the flank steak.
  20. 20Pour the blended sauce over the flank steak.
  21. 21Pour the blended sauce over the flank steak.
  22. 22Add truffle hot sauce for extra flavor.
  23. 23Add truffle hot sauce for extra flavor.
  24. 24Add truffle hot sauce for extra flavor.
  25. 25Mix the steak and sauce until well combined.
  26. 26Mix the steak and sauce until well combined.
  27. 27Mix the steak and sauce until well combined.
  28. 28Cover the slow cooker and cook on high for 4-5 hours or on low for 5-6 hours.
  29. 29Cover the slow cooker and cook on high for 4-5 hours or on low for 5-6 hours.
  30. 30Cover the slow cooker and cook on high for 4-5 hours or on low for 5-6 hours.
  31. 31Shred the tender meat in the slow cooker.
  32. 32Shred the tender meat in the slow cooker.
  33. 33Shred the tender meat in the slow cooker.
  34. 34Add goat cheese, parmigiano reggiano, milk, nonfat Skyr (or Greek yogurt), red chili flakes, and chives to the slow cooker.
  35. 35Add goat cheese, parmigiano reggiano, milk, nonfat Skyr (or Greek yogurt), red chili flakes, and chives to the slow cooker.
  36. 36Add goat cheese, parmigiano reggiano, milk, nonfat Skyr (or Greek yogurt), red chili flakes, and chives to the slow cooker.
  37. 37Mix all ingredients in the slow cooker until smooth.
  38. 38Mix all ingredients in the slow cooker until smooth.
  39. 39Mix all ingredients in the slow cooker until smooth.
  40. 40Add half-cooked rigatoni pasta to the slow cooker.
  41. 41Add half-cooked rigatoni pasta to the slow cooker.
  42. 42Add half-cooked rigatoni pasta to the slow cooker.
  43. 43Mix the pasta with the sauce and meat.
  44. 44Mix the pasta with the sauce and meat.
  45. 45Mix the pasta with the sauce and meat.
  46. 46Cover and cook for another 20-25 minutes to finish cooking the pasta.
  47. 47Cover and cook for another 20-25 minutes to finish cooking the pasta.
  48. 48Cover and cook for another 20-25 minutes to finish cooking the pasta.
  49. 49Serve the spicy steak pasta.
  50. 50Serve the spicy steak pasta.
  51. 51Serve the spicy steak pasta.

Ingredients

  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 28 oz fire roasted tomatoes
  • 28 oz fire roasted tomatoes
  • 28 oz fire roasted tomatoes
  • 5 Guajillo Chile's
  • 5 Guajillo Chile's
  • 5 Guajillo Chile's
  • 4 Chile de Arbol
  • 4 Chile de Arbol
  • 4 Chile de Arbol
  • 2 tsp soy sauce
  • 2 tsp soy sauce
  • 2 tsp soy sauce
  • 60 g honey
  • 60 g honey
  • 60 g honey
  • 1.5 Tablespoon salt
  • 1.5 Tablespoon salt
  • 1.5 Tablespoon salt
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 32 oz cubed flank steak
  • 32 oz cubed flank steak
  • 32 oz cubed flank steak
  • truffle hot sauce
  • truffle hot sauce
  • truffle hot sauce
  • 300 g plain nonfat Skyr (or Greek yogurt)
  • 300 g plain nonfat Skyr (or Greek yogurt)
  • 300 g plain nonfat Skyr (or Greek yogurt)
  • 60 g parmigiano reggiano
  • 60 g parmigiano reggiano
  • 60 g parmigiano reggiano
  • 60 g Goat cheese
  • 60 g Goat cheese
  • 60 g Goat cheese
  • 240 ml milk
  • 240 ml milk
  • 240 ml milk
  • red chili flakes
  • red chili flakes
  • red chili flakes
  • chives
  • chives
  • chives
  • 672 g Rigatoni (cooked to 50%, or half of time shown on box)
  • 672 g Rigatoni (cooked to 50%, or half of time shown on box)
  • 672 g Rigatoni (cooked to 50%, or half of time shown on box)

Equipment

slow cookerfoilbaking sheetblenderladlecontainers

Tips

  • De-seed and de-stem dried chiles. For extra flavor development, toast on a dry pan for 30-45 seconds or microwave for 15-20 seconds before adding to blender.
  • If you prefer not to use dried chiles, replace with ~1 tablespoon of chili powder, 1 tsp smoked paprika, and some cayenne (not a perfect sub, but will get the job done).
  • Store servings in the freezer for several months.
  • To reheat, microwave for ~4 minutes.
  • Add 2-3 tablespoons of milk when reheating for a creamier sauce.