Roast beef and fresh tomato rigatoni
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Easy
- September 2014
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Serves 4
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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.
- Calories
- 728kcals
- Fat
- 20.5g (7.4g saturated)
- Protein
- 65.8g
- Carbohydrates
- 67.1g (5.2g sugars)
- Fibre
- 5.2g
- Salt
- 0.7g
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
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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