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.
Serves: 4
Cook: 15 mins
