Serves: 4
Cook Using:
Method
- Bring a large pan of salted water to the boil and cook the rigatoni according to packet instructions. Drain and reserve 100ml of the pasta cooking water.
- Pat the steaks dry and rub with olive oil, smoked paprika, salt and pepper.
- Heat a frying pan over medium-high heat.
- Cook the steaks for 2–3 minutes per side for medium-rare(or longer if you prefer).
- Transfer to a board to rest, then slice into thin strips.
- In the same pan, add olive oil and garlic, fry for 30 seconds.
- Stir in the sun-blushed tomatoes, beef stock, cream (or crème fraîche), oregano and lemon juice and simmer for 2 minutes to thicken slightly.
- Add the sliced beef and any resting juices to the pan, along with the drained pasta.
- Toss gently to coat, adding a splash of pasta water if needed to loosen.
- Stir in the parmesan.
- Spoon into warm bowls, sprinkle with torn basil and extra parmesan and serve with tenderstem broccoli or rocket salad with lemon dressing.
Ingredients
- 2 Northern Ireland Farm Quality Assured rump steaks approximately 2 cm thick
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- Sea salt
- Freshly ground black pepper
For the Sauce
- 1 tbsp Olive oil
- 2 Garlic cloves crushed
- 6-8 Sun-blushed tomatoes finely chopped
- 200 ml Cream or half-fat crème fraîche
- 50 ml Beef stock
- 1 tsp Dried oregano
- 1 tsp Lemon juice
- A small handful of fresh basil leaves torn
- 30 g Parmesan plus extra for serving
To Serve
- 300 g Rigatoni or penne
