Tagliatelle with rillons and tomatoes
For this very simple recipe, roast rillons to your taste, tomato and pasta.
8,728 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: New York style pasta, Tagliatelle and courgette spaghetti, carbonara style, ... See them all 2
Peeled and chopped tomatoes
Like these other recipes: Chicken "cantina", Polenta parmentier, Pissaladière with puff pastry, Sunday night pasta, 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: Montbenoit's canapés, Paté en croute (terrine in a pie crust), Breton leek and mushroom tart, Potimarron (chestnut pumpkin) "au gratin", Spicy roast cauliflower gratin, ... See them all 193
Other recipes you may also like
Harvest Gratin
Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.September 20th 201553 K4.1 1 hour 15 min.
Eggs in brioche nests
This is an original way to serve an egg: with cheese in a savoury brioche nest. This looks elegant for when you have guests and it is delicious as well.September 16th 202458 K4.1 3 hours 40 min.
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.July 21th 201999 K3.5 60 min.
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.April 19th 202043 K 2 hours 35 min.
Pear verbena tarts
Crisp sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.November 22th 202334 K 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
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.