Spicy Steak Pasta

Serves 10
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Directions

  1. 1Roast garlic and shallot at 400 for 25 minutes.
  2. 2Roast garlic and shallot at 400 for 25 minutes.
  3. 3Roast garlic and shallot at 400 for 25 minutes.
  4. 4Add the garlic, shallot, fire roasted tomatoes, dried chili peppers, soy sauce, spice blend shown on screen, and honey to a blender.
  5. 5Add the garlic, shallot, fire roasted tomatoes, dried chili peppers, soy sauce, spice blend shown on screen, and honey to a blender.
  6. 6Add the garlic, shallot, fire roasted tomatoes, dried chili peppers, soy sauce, spice blend shown on screen, and honey to a blender.
  7. 7Blend for about 2 minutes until completely smooth.
  8. 8Blend for about 2 minutes until completely smooth.
  9. 9Blend for about 2 minutes until completely smooth.
  10. 10Add flank steak to a slow cooker.
  11. 11Add flank steak to a slow cooker.
  12. 12Add flank steak to a slow cooker.
  13. 13Pour over the sauce and truffle hot sauce for extra flavor.
  14. 14Pour over the sauce and truffle hot sauce for extra flavor.
  15. 15Pour over the sauce and truffle hot sauce for extra flavor.
  16. 16Mix and cook on high for 4-5 hours or low for 5-6 hours.
  17. 17Mix and cook on high for 4-5 hours or low for 5-6 hours.
  18. 18Mix and cook on high for 4-5 hours or low for 5-6 hours.
  19. 19Add goat cheese, parmigiano reggiano, milk, greek yogurt, red chili flakes and chives.
  20. 20Add goat cheese, parmigiano reggiano, milk, greek yogurt, red chili flakes and chives.
  21. 21Add goat cheese, parmigiano reggiano, milk, greek yogurt, red chili flakes and chives.
  22. 22Add half-cooked pasta.
  23. 23Add half-cooked pasta.
  24. 24Add half-cooked pasta.
  25. 25Cover and cook for another 20-25 minutes, and let the pasta finish cooking.
  26. 26Cover and cook for another 20-25 minutes, and let the pasta finish cooking.
  27. 27Cover and cook for another 20-25 minutes, and let the pasta finish cooking.

Ingredients

  • 1 Shallot
  • 1 Shallot
  • 1 Shallot
  • 8 cloves Garlic
  • 8 cloves Garlic
  • 8 cloves Garlic
  • 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
  • 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

Cutting boardFoilOvenBlenderSlow cookerSpoon

Tips

  • Add 2-3 tablespoons of milk when reheating for creamier sauce
  • De-seed & de-stem chiles
  • Toast on dry pan for 30-45 seconds or microwave for 15-20 seconds before adding to blender for extra flavor development
  • If you prefer to not use dried chiles, replace with ~1 tablespoon of chili powder, 1 tsp smoked paprika, and some cayenne