Spicy Steak Pasta

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 1 Shallot
• 8 cloves Garlic
• 28oz can fire roasted Tomatoes
• 5 Guajillo Chile’s* *de-seeded & de-stemmed
• 4 Chile de Arbol* *de-seeded & de-stemmed
• 2 tsp soy sauce or fish sauce
• 60g honey (3 tablespoons)
• 1.5 Tablespoon salt
• 2 tsp onion powder
• 2 tsp paprika
• 2 tsp black pepper
• 32oz cubed flank steak
• 300g plain nonfat Skyr (or Greek yogurt)
• 60g parmigiano reggiano
• 60g Goat cheese
• 240ml milk
• Red chili flakes & chives
• Red chili flakes & chives
• 672g Rigatoni (cooked to 50%, or half of time shown on box)

Instructions

1. Prepare the chiles by de-seeding and de-stemming them. For better flavor, toast them in a dry pan for 30-45 seconds or microwave for 15-20 seconds.
2. Combine the shallot, garlic, fire roasted tomatoes, prepared chiles, soy or fish sauce, honey, salt, onion powder, paprika, and black pepper in a blender and process.
3. Place the flank steak and the blended sauce into a slow cooker.
4. Cook on high for 4-5 hours or on low for 5-6 hours.
5. While the steak cooks, cook the rigatoni until it is only 50% done (half the time recommended on the package).
6. Add the parmigiano reggiano, goat cheese, milk, and skyr to the slow cooker. Add the parboiled rigatoni.
7. Cover and cook for an additional 20-25 minutes to allow the pasta to finish cooking.
8. Garnish with red chili flakes and chives before serving.