Baked Brie Pasta Sauce (Print Version)

Creamy baked brie sauce blends roasted tomatoes and herbs for a rich pasta experience.

# Components:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 9 oz brie cheese wheel, rind on, 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

# Directions:

01 - Set oven to 400°F (200°C).
02 - Combine cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, kosher salt, and black pepper in a large ovenproof baking dish and toss gently.
03 - Nestle the brie chunks into the center of the baking dish amid the tomatoes.
04 - Bake uncovered for 25 minutes until tomatoes are soft and bursting and brie is melted and creamy.
05 - Meanwhile, cook fettuccine in salted boiling water until al dente, reserving ½ cup pasta water before draining.
06 - Stir the melted brie and tomatoes to form a creamy sauce. Add cooked pasta to the dish and toss well, incorporating reserved pasta water as needed to achieve a silky texture.
07 - Top with torn basil leaves and finish with freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It looks and tastes like something from a restaurant, but you barely have to chop anything.
  • The brie melts into this silky, rich sauce that clings to every strand of pasta without needing cream or butter.
  • You can prep everything in one dish and let the oven do the work while you set the table or open wine.
02 -
  • Do not skip reserving the pasta water, it's the secret to making the sauce cling instead of clump.
  • The brie will look like it's separating in the oven, but once you stir it with the tomatoes, it comes together into a smooth sauce.
  • If your tomatoes are on the tart side, a small pinch of sugar in the baking dish before roasting will help balance the acidity.
03 -
  • Use a baking dish that's just big enough to hold everything snugly, it keeps the brie from spreading too thin and helps the tomatoes roast instead of steam.
  • Toss the hot pasta with the sauce in the baking dish instead of transferring to a bowl, it stays warmer longer and you have one less thing to wash.
  • If you're serving this for guests, you can assemble the baking dish an hour ahead and keep it in the fridge, then bake it right before they arrive.
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