A delicious and nutritious spicy steak pasta that serves 10. This slow-cooked meal can be prepared in advance and stored in the freezer for later. Each serving is packed with protein, making it perfect for meal prep or a healthy dinner option.
1: Toast guajillo chiles and chile de arbol in a dry pan for 30-45 seconds or microwave for 15-20 seconds.
2: Add toasted chiles, shallot, garlic, fire roasted tomatoes, soy sauce or fish sauce, honey, salt, onion powder, paprika, and black pepper to a blender and blend until smooth.
3: In a slow cooker, add cubed flank steak and pour the blended mixture over the steak.
4: Cover and cook on High for 4-5 hours or Low for 5-6 hours.
5: Cook rigatoni to half the time shown on the box.
6: Add cooked rigatoni to the slow cooker and cook for an additional 20-25 minutes.
7: Stir in plain nonfat Skyr, parmigiano reggiano, goat cheese, and milk until combined.
8: Allocate to 10 equal sized containers for storage in the freezer.
