# Spicy Steak Pasta

This spicy steak pasta is a high-protein, low-fat, and flavorful meal prep dish that can be easily made in a slow cooker and stored for the week.

- Servings: 10 servings
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## 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)

## Instructions

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

## Equipment

- slow cooker
- foil
- baking sheet
- blender
- ladle
- containers

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNdpntWTB/
- Recipe page: https://www.cliprecipe.com/recipe/45dee5f4-6597-43eb-83d3-6a15740e6167
- Extracted: 2025-09-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt