- 1.
Roast the shallot and garlic with olive oil in aluminum foil.
- 2.
Toast the guajillo chilies and chile de arbol in a dry pan or microwave.
- 3.
Blend roasted garlic, shallot, fire roasted tomatoes, soy/fish sauce, onion powder, paprika, black pepper, honey, and toasted chilies until smooth.
- 4.
Add cubed flank steak to the slow cooker and pour the blended sauce over it. Mix well.
- 5.
Cook on high for 4-5 hours or on low for 5-6 hours.
- 6.
Stir in Skyr yogurt, goat cheese, parmigiano reggiano, and milk.
- 7.
Add rigatoni cooked to 50%, cover, and cook for additional 20-25 minutes to finish the pasta.
- 8.
Garnish with red chili flakes and chopped chives before serving.
- 9.
Divide into 10 containers for storage, freeze, and reheat with extra milk for creamy sauce.