Roast beef and fresh tomato rigatoni
- September 2014
- Serves 4
- Hands-on time 25 min, oven time 45-60 min
This roast beef recipe is inspired by a dish from Mediterranean France. It may seem odd serving a pasta dish with roast beef but two good things can’t make a wrong – right? Add a scattering of cheese and you have an informal summer roast.
Check out more of our summer roast recipes for inspiring ways to feast in the heat.
- 20.5g (7.4g saturated)
- 67.1g (5.2g sugars)
Doddington cheese is from Northumberland. It’s a bit like young parmesan, which you can use instead if you prefer.
The best way to cook your roast just how you like it is to use a digital thermometer.
Add any juices from the carved joint to the cooked pasta dish.
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