Spicy Steak Pasta
Serves 10
Directions
- 1Salt garlic and shallot and wrap them in foil.
- 2Bake garlic and shallot at 400 degrees Fahrenheit for 25 minutes.
- 3Add roasted garlic and shallot to a blender.
- 4Add fire roasted tomatoes, Guajillo Chile's, Chile de Arbol, soy sauce, spices (salt, onion powder, paprika, black pepper) and honey to the blender.
- 5Blend the ingredients until completely smooth for about 2 minutes.
- 6Add cubed flank steak to the slow cooker.
- 7Pour the blended sauce over the flank steak.
- 8Add truffle hot sauce for extra flavor.
- 9Mix the steak and sauce until well combined.
- 10Cover the slow cooker and cook on high for 4-5 hours or on low for 5-6 hours.
- 11Shred the tender meat in the slow cooker.
- 12Add goat cheese, parmigiano reggiano, milk, nonfat Skyr (or Greek yogurt), red chili flakes, and chives to the slow cooker.
- 13Mix all ingredients in the slow cooker until smooth.
- 14Add half-cooked rigatoni pasta to the slow cooker.
- 15Mix the pasta with the sauce and meat.
- 16Cover and cook for another 20-25 minutes to finish cooking the pasta.
- 17Serve the spicy steak pasta.
Ingredients
- 1 shallot
- 8 garlic cloves
- 28 oz fire roasted tomatoes
- 5 Guajillo Chile's
- 4 Chile de Arbol
- 2 tsp soy sauce
- 60 g honey
- 1.5 Tablespoon salt
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp black pepper
- 32 oz cubed flank steak
- truffle hot sauce
- 300 g plain nonfat Skyr (or Greek yogurt)
- 60 g parmigiano reggiano
- 60 g Goat cheese
- 240 ml milk
- red chili flakes
- chives
- 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.
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