Baked Brie Pasta Sauce (Printable)

Creamy baked brie melds with cherry tomatoes and herbs, tossed with silky fettuccine for a rich dish.

# What You Need:

→ 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 thyme
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 It:

01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Place cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, salt, and black pepper into a large ovenproof baking dish and toss until evenly coated.
03 - Nestle chunks of brie into the center of the baking dish, surrounded partially by the tomato mixture.
04 - Bake uncovered for 25 minutes until tomatoes are tender and bursting and brie is melted and creamy.
05 - Cook fettuccine in a large pot of salted boiling water according to package instructions until al dente; reserve ½ cup pasta water before draining.
06 - Remove baking dish from oven and stir melted brie and tomatoes into a smooth sauce. Add hot pasta and toss to coat, incorporating reserved pasta water as needed to achieve a silky texture.
07 - Scatter torn basil leaves over the pasta, finish with freshly ground black pepper, and serve immediately.

# Expert Advice:

01 -
  • The entire wheel of brie melts into a velvety sauce that tastes far more complicated than the minimal effort required.
  • Cherry tomatoes burst and mingle with garlic, creating pockets of brightness against the creamy richness.
  • It feels indulgent enough for entertaining but simple enough to pull together on a Tuesday night.
02 -
  • Don't stir the pasta into cold sauce—the heat of the pasta is what keeps everything flowing and creamy, so work quickly and serve right away.
  • If your sauce looks too thick after tossing, add pasta water one tablespoon at a time; you can always add more but you can't remove it.
  • The brie rind doesn't fully dissolve, and that's perfect—those little bits add texture and prevent the sauce from feeling one-dimensional.
03 -
  • Cut the brie into chunks rather than slices so it melts more quickly and evenly without creating pools of separated fat.
  • Always reserve pasta water before draining—that starchy liquid is what transforms a broken sauce into something silky and restaurant-quality.
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