1,516 easy and fully explained recipes, with +66K photos and 78 videos

Tagliatelle with rillons and tomatoes

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

19 K 5/5 (6 reviews)

40 min.

Easy

3.65 €

4 people

7 Ingredients

Last modified on: June 9^th 2024

For this recipe: I want to make it (341×) I made it (359×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

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 to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

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

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 %

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)

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: Green beans with tomato and cheddar cheese, White bean gratin "à l'italienne", Polenta parmentier, Enchiladas, Sausages with baked beans, French style, ... See them all 15

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, Blanquette of veal, Béarnaise sauce, Sausage mushroom and cheese crumble, Langres-style spinach, ... See them all 203

Other recipes you may also like

Coconut paste

Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.

October 13^th 2010303 K 14.2 15 min.

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.

June 26^th 2019642 K 24.4 2 hours 35 min.

How to prepare tomatoes

Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...).

June 6^th 2012344 K 24 40 min.

How to add beaten eggs whites to a mixture

It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.

August 3^rd 2012134 K4.3 10 min.

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

January 19^th 2015409 K3.3 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.