Heat the oil in a large sauce pan over a medium-low heat and fry the shallots for 10-12 minutes until they start to turn golden. Sprinkle over the sugar and stir well. Add the red wine and turn the heat up to high, let the red wine reduce by 2/3.
Meanwhile bring a large pan of salted water to the boil and cook the tagliatelle as per the package instructions. Drain and add to the red wine and shallot sauce. Season well and serve in bowls lined with nonstick baking paper.