Tagliatelle with rillons and tomatoes

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 200 g Rillons de Tours
• 2 1 shallot
• 3 4 leaves sage (optional)
• 4 300 g peeled and chopped tomatoes
• 5 400 g tagliatelles
• 6 salt
• 7 pepper
• Total weight: 925 grams

Times:

Preparation	Cooking	Start to finish
20 min.	25 min.	40 min.

Step by step recipe

• 1: Cut 200 g Rillons de Tours into small pieces.
• 2: Toast them, without fat, in a saucepan over low heat first, then medium.
• 3: When they are almost toasted enough, add 1 shallot and 4 leaves sage.
  Mix well and cook for a further 1 minute.
• 4: Add 300 g peeled and chopped tomatoes, season with salt and pepper and mix well.
  Reduce the heat a little, until the pasta is cooked.
• 5: Meanwhile, cook 400 g tagliatelles and drain.
  Keep 1 glass of pasta cooking water for later.
• 6: Pour the pasta over the tomatoes and mix well.
  Add a little cooking water if too thick.
  Check seasoning.
• 7: Serve immediately.

Remarks

Of course, this recipe can be adapted to any pasta other than tagliatelle.
For a more gourmet recipe, add a little grated Parmesan cheese at the same time as the pasta.
If you don't have rillons, use lardons instead.

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