Tagliatelle with rillons and tomatoes
For this very simple recipe, roast rillons to your taste, tomato and pasta.
13 K 5/5 (6 reviews)
40 min.
Easy
12 people
7 IngredientsLast modified on: June 9th 2024
For 12 people, you will need:
- 1
600 g rillons de tours - 2
3 shallots - 3
12 leaves sage (optional) - 4
900 g peeled and chopped tomatoes - 5
1 kg 200 g tagliatelles - 6
salt - 7
pepper - Total weight: 2,775 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 600 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 900 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 | 720 RDI=280 % | 980 RDI=90 % | 5,010 RDI=760 % | 6,190 RDI=310 % | 25,900 RDI: 310 % |
| 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 12 people : 10.95 €
- 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 New Zealand style, Tagliatelle and courgette spaghetti, carbonara style, New York style pasta, ... See them all 3
Peeled and chopped tomatoes
Like these other recipes: Veal Marengo, Sunday night pasta, Enchiladas, Polenta parmentier, Rice à l'italienne, ... 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: Rémoulette of celeriac, Hotpot my grandmother's way , Pork medallions with "full" turnips, Chicken and mushroom pie, Snow peas sautéed in butter, ... See them all 198
Other recipes you may also like
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.October 13th 2010554 K5 30 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 2024435 K4.3 20 min.
Parmesan cauliflower cheese
In this recipe, the cauliflower is cooked first in milk and this is used to make a Parmesan-bechamel sauce. The dish is topped with more Parmesan before being browned in the oven.December 1st 202131 K 1 hour 35 min.
Clementine confectioner's custard
This clementine confectioner's custard makes the most of the delicious fruity flavour by using both the juice and zest.January 23th 202242 K 30 min.
Gratin of leeks with Morbier cheese
In this recipe of gratin, without potatoes, sliced leeks are bound with a cream with Morbier cheese.April 16th 202322 K 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.