Spicy Steak Pasta

• servings: 10 servings

Ingredients

1 Shallot

8 cloves Garlic

800g tin tomatoes

5 Guajillo Chile’s*

4 Chile de Arbol*

2 tsp soy sauce or fish sauce

60g honey (3 tablespoons)

1 ½ Tablespoon salt

2 tsp onion powder

2 tsp paprika

2 tsp black pepper

900g cubed flank steak

300g plain nonfat Skyr (or Greek yogurt)

60g parmigiano reggiano

60g soft cheese

120ml milk

Red chili flakes

Chives

672g Rigatoni (cooked to 50%, or half of time shown on box)

Directions

Chillies:

de-seeded & de-stemmed. For extra flavor development, toast on dry pan for 30-45 seconds or microwave for 15-20 seconds before adding to blender. If you prefer to not 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)

Roast garlic and shallot in the oven in some foil at 200C for 25 mins

Add roasted veggies to blender with tomatoes, chillies, soy sauce, spices, and honey

Blend for 2 mins until completely smooth

Add steak to slow-cooker and add the sauce on top (optionally add extra hot sauce for flavour)

Cook according to the following:

High: 4-5 hours

Low: 5-6 hours

Half-cook the rigatoni

Add soft cheese, Parmesan, Greek yoghurt, milk, red chilli flakes, and chives

Add pasta and cook for a further 20-25 minutes

Notes

microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating for creamier sauce