Baked Brie Pasta Sauce (Printable Copy)

Creamy baked brie paired with roasted cherry tomatoes and herbs for a luscious pasta coating.

# What You Need:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 9 oz brie cheese wheel with rind, cut into large chunks
03 - 1 lb cherry tomatoes, halved
04 - 3 cloves garlic, thinly sliced
05 - 2 tbsp extra-virgin olive oil
06 - 1 tsp fresh thyme leaves or ½ tsp dried
07 - ½ tsp crushed red pepper flakes (optional)
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper

→ Garnish

10 - 10 fresh basil leaves, torn
11 - Freshly ground black pepper, to taste

# How to Make:

01 - Set the oven temperature to 400°F.
02 - Combine cherry tomatoes, garlic, olive oil, thyme, crushed red pepper flakes, salt, and black pepper in a large ovenproof baking dish and toss to mix evenly.
03 - Nestle the brie chunks into the center of the baking dish, partially surrounded by the tomato mixture.
04 - Bake uncovered for 25 minutes until tomatoes soften and burst, and the brie melts into a gooey consistency.
05 - While baking, cook fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water and drain the pasta.
06 - Remove the baking dish from the oven and stir together the melted brie and tomatoes until a creamy sauce forms.
07 - Add the hot drained fettuccine to the baking dish and toss thoroughly, adding reserved pasta water as needed to achieve a silky sauce consistency.
08 - Scatter torn basil leaves over the pasta, finish with freshly ground black pepper, and serve immediately.

# Expert Advice:

01 -
  • It feels fancy but uses ingredients you probably already have, minus the brie which is worth the splurge.
  • The cheese does all the work while you sit on the couch, and somehow that makes it taste even better.
  • Leftovers reheat beautifully and taste like you ordered expensive takeout the next day.
02 -
  • Do not skip reserving the pasta water, I forgot once and the sauce clumped instead of coating, and I had to add milk which was not the same.
  • The brie will look like it's not melting at first, then suddenly it collapses into itself and becomes creamy, just wait.
  • Use an ovenproof dish you can serve from, because transferring this sauce is a mess and ruins the vibe.
03 -
  • Buy the brie the day you plan to use it, cold brie straight from the fridge melts more evenly than room temperature cheese.
  • If the sauce seems too thick after tossing, add pasta water one tablespoon at a time, it loosens everything without making it watery.
  • Tear the basil with your hands instead of chopping it, the edges stay prettier and the flavor stays brighter.
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