Spicy Steak Pasta: Slow-Cooked Steak in a Smoky Tomato Sauce

Spicy Steak Pasta layers tender slow-cooked steak, a smoky guajillo and chile de arbol tomato sauce and a creamy cheese finish over rigatoni. The steak simmers in the sauce until it falls apart, then gets folded with pasta and a light, tangy cheese blend that keeps things rich without being heavy.

This pasta is built to reheat like it was made tonight.

Why This Spicy Steak Pasta Hits Different

The base sauce blends fire roasted tomatoes with dried chiles, roasted garlic, and shallot, so you get deep flavor without standing over the stove. The steak cooks low and slow in the slow cooker until it’s ultra tender, then the pasta and cheese go straight in the same pot so everything finishes together.

One batch makes 10 high-protein servings that bring spicy pasta-night comfort, with freezer-ready portions you can rely on when you need dinner fast instead of last-minute takeout.

Macros Per Serving

Per serving (makes 10):

• 480 calories
• 37g protein
• 63g carbs
• 9g fat

Ingredients You’ll Need

Steak & Sauce

• 900g (32oz) flank steak or lean steak of choice
• 790g (28oz) can fireroasted tomatoes
• 5 guajillo chiles
• 4 chile de arbol
• 10g (2 tsp) soy sauce
• 60g (3 Tbsp) honey
• 1½ Tbsp salt
• 2 tsp onion powder
• 2 tsp paprika
• 2 tsp black pepper
• 1 shallot
• 8 cloves garlic

Cheese Sauce

• 300g (1¼ cups) plain 0% skyr or Greek yogurt
• 60g (½ cup) Parmigiano Reggiano
• 60g (½ cup) goat cheese
• 240g (1 cup) 1% milk

Garnish with: red chili flakes and chopped chives

Pasta

• 672g (24oz) rigatoni

How To Make It

Instructions: Follow along with this recipe video.

• Preheat the oven to 400°F (200°C). Enclose the shallot and garlic in aluminum foil and roast for 15–30 minutes until softened (or pan fry).
• De-stem and de-seed the guajillo and chile de arbol peppers and microwave for 20 seconds (or toast on a dry pan for 30–45 seconds). Then, in a blender, combine roasted shallot, garlic, fireroasted tomatoes, guajillo, chile de arbol, soy sauce, honey, salt, onion powder, paprika, and black pepper. Blend until smooth.
• Cut the flank steak or lean steak of choice into even cubes and add to the slow cooker, pour the blended sauce over it, and stir. Cover, cook on high for 4–5 hrs or low for 5–6 hrs until tender.
• Cook the rigatoni for half the package time, then drain. Grate the Parmigiano Reggiano and add to the slow cooker with goat cheese, skyr (or 0% Greek yogurt), and 1% milk. Add the halfcooked pasta and stir well. Cover and cook on low for 20–25 minutes until the sauce thickens and the pasta is tender.
• Divide into 10 servings, garnish with red chili flakes and chopped chives. Freeze leftovers in airtight containers. 

Storing and Reheating Tips

• Freeze leftovers in airtight containers.
• To reheat: microwave until hot, stirring once. Add a splash of milk if needed. 

Spicy Steak Pasta, Built For Real Life

Slow-cooked steak, real heat from dried chiles, and a creamy finish over rigatoni is comfort pasta tuned for real schedules and steady protein.

- Stealth Health Kitchen Staff

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