Tagliatelle with rillons and tomatoes
For this very simple recipe, roast rillons to your taste, tomato and pasta.
11 K 5/5 (6 reviews)
40 min.
Easy
8 people
7 IngredientsLast modified on: June 9th 2024
For 8 people, you will need:
- 1
teaspoon rillons de tours - 2
2 shallots - 3
8 leaves sage (optional) - 4
2 2⁄3 cups peeled and chopped tomatoes - 5
3 ½ cups tagliatelles - 6
salt - 7
pepper
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 teaspoon 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 2 2⁄3 cups 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 | 480 RDI=190 % | 650 RDI=60 % | 3,340 RDI=510 % | 4,120 RDI=210 % | 17,270 RDI: 210 % |
| 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 8 people : 7.30 €
- 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: Green beans with tomato and cheddar cheese, Spinach and chick peas "à la milanaise", Sausage rougail, Enchiladas, Sunday night pasta, ... 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: Cauliflower and purple eggplant with Greek pesto, Turnip and Jerusalem artichoke soup, Kervallon soup, Vietnamese prawns, Green beans "Napoléon", ... See them all 194
Other recipes you may also like
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.December 31th 20131.12 M 13.4 45 min.
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.October 3rd 2019215 K3.8 15 min.
How to rehydrate dried mushrooms
Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have...April 5th 2017349 K4.8 1 hour 10 min.
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...September 3rd 2017275 K 24.9 40 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...October 3rd 2018221 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.