21 Day Aged Rump Steak and Creamy Cajun Rigatoni

a) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat. 

b) Add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked. 

b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins.

c) Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

a) Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins.

b) Pop the (now empty) frying pan on medium heat with a drizzle more oil if needed (no need to clean).

c) Add the garlic, Cajun spice mix and tomato puree to the pan. Cook until fragrant, 30 secs. 

a) Stir the creme fraiche, chicken stock, sugar and water for the sauce (see pantry for both amounts) into the pan. Simmer the sauce until thickened slightly, 4-5 mins. 

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir in the Italian style cheese and butter (see pantry for amount) until melted. 

d) Stir in the cooked pasta and mix until combined. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.