Serves 10
Directions
- 1Roast some garlic and shallot to add extra depth of flavor to the sauce and bake at 400 for 25 mins
- 2Add to a blender along with fire roasted tomatoes, dried chili peppers, soy sauce, spice blend shown on screen, and some honey for sweetness.
- 3Blend for about 2 minutes until it's completely smooth.
- 4Add cubed flank steak to your slow cooker.
- 5Pour over your sauce and truffle hot sauce.
- 6Mix well.
- 7Cook on high for 4-5 hours or low 5-6 hours.
- 8Add goat cheese, parmigiano reggiano, milk, fat free skyr or greek yogurt, red chili flakes and chives.
- 9Pour over half cooked pasta and mix.
- 10Cover and cook for another 20 to 25 minutes and let that pasta finish cooking.
Ingredients
- garlic
- shallot
- 28 oz fire roasted tomatoes
- 5 guajillo chile's
- 4 chile de arbol
- 2 tsp soy sauce
- 1.5 tablespoon salt
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp black pepper
- 60 g honey
- 32 oz flank steak
- 300 g plain nonfat skyr
- 60 g parmigiano reggiano
- 60 g goat cheese
- 240 mL milk
- red chili flakes & chives
- 672 g rigatoni
Equipment
cutting boardbaking sheetblenderslow cooker
Tips
- Each serving packs 37 grams of protein and only 9 grams of fat
- Each serving has only 480 calories
- You can store frozen the 10 servings that this recipe makes.
- Heat up in less than 5 minutes for lunches all throughout the week
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