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Tagliatelle with rillons and tomatoes

Name: Tagliatelle with rillons and tomatoes
Prep time: 17 min
Cook time: 21 min
Total time: 38 min
Yield: 4 people
Cuisine: French
Ingredients: 200 g rillons de tours; 1 shallot; 4 leaves sage; 300 g peeled and chopped tomatoes; 400 g tagliatelles; salt; pepper

For this very simple recipe, roast rillons to your taste, tomato and pasta.

23 K 5/5 (6 reviews)

40 min.

Easy

3.65 €

4 people

7 Ingredients

Last modified on: June 9^th 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

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

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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

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 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 %