Roast beef and fresh tomato rigatoni

Name: Roast beef and fresh tomato rigatoni
Prep time: 25 min
Cook time: 45 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 2 tbsp olive oil; 900g British rump, sirloin or topside beef joint; 350g rigatoni, elbow macaroni or other tube-shaped pasta; 2 garlic cloves, crushed; 450g vine-ripened baby plum tomatoes, halved; Large handful fresh basil leaves, torn, plus extra to garnish; 100ml good quality robust red wine, such as barolo or chianti; 50g doddington hard cheese (see https://www.doddingtoncheese.co.uk/Doddington Cheese for stockists or see Know-how); Sea salt flakes

Easy
September 2014

Easy
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.

Nutrition: per serving

Calories: 728kcals
Fat: 20.5g (7.4g saturated)
Protein: 65.8g
Carbohydrates: 67.1g (5.2g sugars)
Fibre: 5.2g
Salt: 0.7g

Nutrition: per serving

Calories: 728kcals
Fat: 20.5g (7.4g saturated)
Protein: 65.8g
Carbohydrates: 67.1g (5.2g sugars)
Fibre: 5.2g
Salt: 0.7g

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Ingredients

2 tbsp olive oil
900g British rump, sirloin or topside beef joint
350g rigatoni, elbow macaroni or other tube-shaped pasta
2 garlic cloves, crushed
450g vine-ripened baby plum tomatoes, halved
Large handful fresh basil leaves, torn, plus extra to garnish
100ml good quality robust red wine, such as barolo or chianti
50g doddington hard cheese (see Doddington Cheese for stockists or see Know-how)
Sea salt flakes

2 tbsp olive oil
900g British rump, sirloin or topside beef joint
350g rigatoni, elbow macaroni or other tube-shaped pasta
2 garlic cloves, crushed
450g vine-ripened baby plum tomatoes, halved
Large handful fresh basil leaves, torn, plus extra to garnish
100ml good quality robust red wine, such as barolo or chianti
50g doddington hard cheese (see Doddington Cheese for stockists or see Know-how)
Sea salt flakes

Method

Heat the oven to 200°C/fan180°C/ gas 6. Rub a little oil all over the beef and season. Roast for 20 minutes, then turn the oven down to 170°C/ fan150°C/gas 31/2 and cook the beef for 55-60 minutes more for rare or up to 1 hour 40 minutes for well done. Check the internal temperature with a digital thermometer. When you push the probe into the centre, it should read 55°C for rare, 65°C for well done (see tips).
When the beef is almost done to your liking, cook the pasta according to the pack instructions until al dente.
Meanwhile, heat the remaining oil in the pan over a high heat. Add the garlic and, when it sizzles, add the tomatoes. Toss over a high heat until most of the juices evaporate. Remove from the heat, then toss through the basil.
Drain the pasta, saving a little of the cooking water. Remove the roasting tin from the oven. Transfer the beef to a plate, cover loosely with foil and leave to rest.
Skim off most of the fat from the juices in the tin, then add the wine. Bubble over a high heat for 1-2 minutes, stirring. Stir in the tomato mix, pasta and any resting juices from the beef. Add a splash of reserved pasta water, then sprinkle with the cheese. Transfer to the oven for 5 minutes.
Sprinkle the beef with sea salt flakes, then thinly slice. Serve with the pasta, garnished with extra basil leaves.

Method

Heat the oven to 200°C/fan180°C/ gas 6. Rub a little oil all over the beef and season. Roast for 20 minutes, then turn the oven down to 170°C/ fan150°C/gas 31/2 and cook the beef for 55-60 minutes more for rare or up to 1 hour 40 minutes for well done. Check the internal temperature with a digital thermometer. When you push the probe into the centre, it should read 55°C for rare, 65°C for well done (see tips).
When the beef is almost done to your liking, cook the pasta according to the pack instructions until al dente.
Meanwhile, heat the remaining oil in the pan over a high heat. Add the garlic and, when it sizzles, add the tomatoes. Toss over a high heat until most of the juices evaporate. Remove from the heat, then toss through the basil.
Drain the pasta, saving a little of the cooking water. Remove the roasting tin from the oven. Transfer the beef to a plate, cover loosely with foil and leave to rest.
Skim off most of the fat from the juices in the tin, then add the wine. Bubble over a high heat for 1-2 minutes, stirring. Stir in the tomato mix, pasta and any resting juices from the beef. Add a splash of reserved pasta water, then sprinkle with the cheese. Transfer to the oven for 5 minutes.
Sprinkle the beef with sea salt flakes, then thinly slice. Serve with the pasta, garnished with extra basil leaves.

delicious. tips

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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