Tagliatelle with rillons and tomatoes
For this very simple recipe, roast rillons to your taste, tomato and pasta.
12 K 5/5 (6 reviews)
40 min.
Easy
4 people
7 IngredientsLast modified on: June 9th 2024
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
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Cut 200 g rillons de tours into small pieces.
Stage 2 - 10 min.
Toast them, without fat, in a saucepan over low heat first, then medium.
Stage 3 - 1 min.
Stage 4 - 10 min.
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.
Reduce the heat a little, until the pasta is cooked.
Stage 5 - 10 min.
Stage 6 - 2 min.
Pour the pasta over the tomatoes and mix well.
Add a little cooking water if too thick.
Check seasoning.
Add a little cooking water if too thick.
Check seasoning.
Stage 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.
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.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 240 RDI=90 % | 330 RDI=30 % | 1,670 RDI=250 % | 2,060 RDI=100 % | 8,630 RDI: 100 % |
| Per 100 g | 30 RDI=10 % | 40 RDI=3 % | 180 RDI=30 % | 220 RDI=10 % | 930 RDI: 10 % |
| Per person | 60 RDI=20 % | 80 RDI=8 % | 420 RDI=60 % | 520 RDI=30 % | 2,160 RDI: 30 % |
How much will it cost?
- For 4 people : 3.65 €
- Per person : 0.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Tagliatelles
Like these other recipes: Tagliatelle and courgette spaghetti, carbonara style, Tagliatelle New Zealand style, New York style pasta, ... See them all 3
Peeled and chopped tomatoes
Like these other recipes: Sunday night pasta, Spinach and chick peas "à la milanaise", Sausages with baked beans, French style, Chicken "cantina", Tomato sauce (for pizzas), ... See them all 14
Rillons de Tours
You can get more informations, or check-out other recipes which use it, for example:
Shallot
Like these other recipes: Spicy roast cauliflower gratin, Creamy rice with spinach, Green beans "Napoléon", Fish "à la Bordelaise", Cauliflower and chickpea purée, ... See them all 196
Other recipes you may also like
Green beans and potatoes with Morbier cream sauce
For this recipe, green beans and potatoes, cooked separately, are combined with a delicious Morbier cream.September 15th 20249,102 35 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011753 K3.5 8 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.June 28th 2011187 K4.4 1 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024432 K4.3 20 min.
Raw beetroot salad
This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.November 2nd 2015155 K4.1 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.