Serves 10
Directions
- 1Roast garlic and shallot at 400 for 25 minutes.
- 2Add the garlic, shallot, fire roasted tomatoes, dried chili peppers, soy sauce, spice blend shown on screen, and honey to a blender.
- 3Blend for about 2 minutes until completely smooth.
- 4Add flank steak to a slow cooker.
- 5Pour over the sauce and truffle hot sauce for extra flavor.
- 6Mix and cook on high for 4-5 hours or low for 5-6 hours.
- 7Add goat cheese, parmigiano reggiano, milk, greek yogurt, red chili flakes and chives.
- 8Add half-cooked pasta.
- 9Cover and cook for another 20-25 minutes, and let the pasta finish cooking.
Ingredients
- 1 Shallot
- 8 cloves Garlic
- 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
- 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
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
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