Save I discovered this sauce entirely by accident during a dinner party when I realized I'd forgotten to buy pasta but had a wheel of brie sitting on the counter. Instead of panicking, I roasted it with cherry tomatoes and garlic, and what emerged was pure silk—so luxurious that my guests actually fell quiet mid-conversation to focus on their plates. That moment taught me that sometimes the best meals come from working with what you have rather than what you planned.
My neighbor once brought over a bottle of wine, and I had nothing ready except this sauce waiting in the oven. Twenty minutes later we were both twirling fettuccine and debating whether it was the brie or the moment that made it taste so good. She's requested it every time she visits since.
Ingredients
- Fettuccine (400g): Use freshly made if possible, though dried pasta works beautifully—just cook to al dente so it doesn't turn soft when tossed with the warm sauce.
- Brie wheel (250g): Keep the rind on; it holds the cheese together as it melts and adds subtle earthy notes.
- Cherry tomatoes (500g): Halve them so they release their juice into the sauce rather than staying whole.
- Garlic (3 cloves): Slice thin so the pieces soften completely and infuse the oil without becoming bitter.
- Extra-virgin olive oil (2 tbsp): This is your base fat—don't skimp on quality here.
- Fresh thyme (1 tsp): Dried works too, but fresh leaves add a delicate herbal note that lingers on your palate.
- Crushed red pepper flakes (optional, ½ tsp): A whisper of heat cuts through the richness and makes people reach for more.
- Salt and black pepper: Season as you go rather than at the end; it distributes better into the sauce.
- Fresh basil leaves (10): Tear these just before serving so they don't bruise or turn dark.
Instructions
- Heat your oven and prep:
- Set the oven to 200°C (400°F) and gather everything before you begin. This sauce comes together so quickly that having your mise en place ready means you won't be fumbling with the oven door open.
- Build the base:
- Toss the halved cherry tomatoes, sliced garlic, olive oil, thyme, red pepper flakes, salt, and pepper into a large ovenproof baking dish. The oil should coat everything lightly so nothing sticks.
- Nestle the brie:
- Cut the brie into large irregular chunks and place them in the center, partially nestled among the tomatoes. You want them surrounded by tomatoes so the brie doesn't scorch on the bottom of the dish.
- Roast until gooey:
- Slide the dish into the oven for 25 minutes. You're waiting for the tomato skins to split and the brie to turn completely molten—there should be no firm pieces left.
- Cook the pasta:
- While the sauce roasts, bring a large pot of salted water to a rolling boil and cook the fettuccine to al dente according to package timing. Reserve half a cup of starchy pasta water before draining; this liquid is your secret ingredient for achieving silky consistency.
- Create the sauce:
- Remove the baking dish from the oven and stir the melted brie with the soft tomatoes until they combine into a creamy sauce. You should see no distinct chunks of cheese.
- Bring it together:
- Add the drained hot pasta directly to the baking dish and toss everything together, adding reserved pasta water a splash at a time until the sauce coats every strand and looks silky rather than clumpy.
- Finish and serve:
- Scatter torn basil over the top, crack fresh black pepper across everything, and serve immediately while it's still steaming. Letting it sit even a few minutes means the sauce will set and lose its luxurious texture.
Save I served this to my friend who's usually skeptical about any pasta that isn't traditional tomato sauce, and watching her expression shift from doubtful to delighted was worth every minute in the kitchen. She asked for the recipe before she even finished her first bite.
Why the Oven Method Works
Roasting the tomatoes and garlic in the oven is gentler than stovetop cooking—the lower, surrounding heat allows the tomato juice to concentrate slowly while the garlic turns mellow and sweet rather than sharp. The brie also melts more evenly this way, creating a sauce that's uniform and velvety instead of lumpy or broken.
Balancing Richness
A wheel of brie sounds decadent, and it is, but when it stretches across a full pound of pasta it actually feels balanced rather than heavy. The tomatoes provide acidity and brightness that cuts through the dairy, while the garlic and thyme add savory depth that keeps your palate interested through every forkful. This is comfort food that doesn't leave you feeling weighed down.
Adaptations and Serving Ideas
This sauce is forgiving in the best way—you can spin it a dozen different directions depending on what's in your fridge or what mood you're in. Throw in a handful of spinach or arugula just before tossing with pasta, or add a splash of white wine to the roasting dish for extra complexity. Some nights I finish with a pinch of fleur de sel and a drizzle of truffle oil if I'm feeling fancy, and other nights it's perfect exactly as written.
- Camembert or other soft-ripened cheese works beautifully if brie isn't available.
- A crisp Sauvignon Blanc or Pinot Grigio is the ideal pairing to cut through the richness.
- Serve with crusty bread to soak up every drop of sauce left on the plate.
Save This dish has become my go-to when I want to feel like I'm cooking something impressive without spending hours in the kitchen. It's proof that luxury and simplicity can live on the same plate.
Recipe Help & Answers
- → How do I melt the brie evenly?
Position the brie chunks in the center of the baking dish surrounded by tomatoes, allowing gentle heat to melt it uniformly during baking.
- → Can I use other types of pasta?
Fettuccine works best for its silky texture, but other flat noodles like tagliatelle can also complement the creamy sauce well.
- → What can I substitute for brie?
Camembert cheese is a suitable alternative, offering a similar creamy and mild flavor profile.
- → How to adjust the sauce consistency?
Reserve some pasta water and add gradually while tossing, to achieve a smooth and silky sauce texture.
- → Which herbs work well in this dish?
Fresh thyme is ideal, but you may also experiment with basil and oregano to enhance aroma and flavor.