Tagliatelle with rillons and tomatoes


Tagliatelle with rillons and tomatoes
For this very simple recipe, roast rillons to your taste, tomato and pasta.
21 K 5/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: June 9th 2024
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 min.
When should you start or finish this recipe?
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.
Tagliatelle with rillons and tomatoes : Stage 1
Cut 200 g rillons de tours into small pieces.

Stage 2 - 10 min.
Tagliatelle with rillons and tomatoes : Stage 2
Toast them, without fat, in a saucepan over low heat first, then medium.

Stage 3 - 1 min.
Tagliatelle with rillons and tomatoes : Stage 3
When they are almost toasted enough, add 1 shallot and 4 leaves sage.

Mix well and cook for a further 1 minute.

Stage 4 - 10 min.
Tagliatelle with rillons and tomatoes : Stage 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.

Stage 5 - 10 min.
Tagliatelle with rillons and tomatoes : Stage 5
Meanwhile, cook 400 g tagliatelles and drain.

Keep 1 glass of pasta cooking water for later.

Stage 6 - 2 min.
Tagliatelle with rillons and tomatoes : Stage 6
Pour the pasta over the tomatoes and mix well.

Add a little cooking water if too thick.

Check seasoning.

Stage 7
Tagliatelle with rillons and tomatoes : 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.
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 recipe240 RDI=90 %330 RDI=30 %1,670 RDI=250 %2,060 RDI=100 %8,630 RDI: 100 %
Per 100 g30 RDI=10 %40 RDI=3 %180 RDI=30 %220 RDI=10 %930 RDI: 10 %
Per person60 RDI=20 %80 RDI=8 %420 RDI=60 %520 RDI=30 %2,160 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Gluten
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)
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011377 K4.3 1 hour 15 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...
October 3rd 20191.61 M 714.6 2 hours 40 min.
Chinois
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
September 10th 2018276 K 24.7 5 hours 30 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017478 K4.2 2 hours 15 min.
Almond cream
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
August 31th 2025483 K 25 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page