Baked Brie Pasta Sauce

The first time I made this, I wasn't trying to be fancy. I had half a wheel of brie sitting in my fridge, some cherry tomatoes that needed using up, and about twenty minutes before friends were arriving for dinner. I threw it all in a dish, shoved it in the oven, and walked away. When the timer went off and I opened that oven door, the smell hit me first—rich, garlicky, and somehow both simple and extravagant at once. The brie had melted into this glossy, creamy pool surrounded by burst tomatoes that had released their sweet juice everywhere. I realized right then that I'd stumbled onto something special, something that tasted like I'd actually planned it.

I made this for my partner on a random Tuesday when they'd had a terrible day at work. I didn't overthink it, just poured two glasses of wine and set the oven going while we caught up about everything that had gone wrong. By the time we sat down to eat, something about the creaminess of that brie sauce and the sweetness of those tomatoes seemed to soften the day a bit. They took one bite and just smiled without saying anything, and that's when I knew this recipe was going into regular rotation.

Ingredients

• Fettuccine, 400 g: Any pasta width works, but fettuccine's ribbons catch and hold the creamy sauce beautifully—thinner pastas can get lost in the richness.
• Brie cheese wheel, 250 g: Buy the kind with the rind still on; it holds the cheese together while it melts and adds a subtle complexity to the sauce.
• Cherry tomatoes, 500 g: Halve them so they release their juice into the oil and create a natural sauce base as they burst.
• Garlic, 3 cloves: Slice thinly so it softens completely in the oven and seasons every bite without any sharp raw edges.
• Extra-virgin olive oil, 2 tbsp: This is your base fat, so use something you actually like tasting—it's not hidden here.
• Fresh thyme leaves, 1 tsp: Strip them from the stems by running your finger backward along the branch; dried thyme works but fresh is silkier.
• Crushed red pepper flakes, ½ tsp: Optional but recommended—just enough to wake up your palate without making the dish hot.
• Kosher salt and black pepper: Season in layers, tasting as you go; the cheese will add saltiness too.
• Fresh basil, 10 leaves: Tear it by hand instead of cutting so it doesn't bruise and darken; add it at the very end.

Instructions

Set your stage:

Preheat your oven to 200°C and get a large ovenproof baking dish ready. You want something that can handle the oven and go straight to the table if you're feeling casual about it.

Build the base:

Toss the halved cherry tomatoes, sliced garlic, olive oil, thyme, red pepper flakes, salt, and pepper together in your baking dish. The oil will start to smell incredible almost immediately, and every tomato should be glistening.

Nestle the brie:

Cut your brie into large chunks and place them right in the center, partially buried in the tomatoes. Don't stir it all together—you want the brie to melt slowly and create pockets of cheese as it goes.

Let the oven work:

Bake uncovered for 25 minutes until the tomatoes are bursting and soft and the brie has melted into this gooey, luxurious puddle. You'll see it start to ooze out around the sides—that's exactly what you want.

Cook the pasta:

While everything's baking, get a large pot of salted water boiling and cook your fettuccine to al dente according to the package directions. The pasta water is important here—reserve about ½ cup before you drain it because that starchy water is magic for making the sauce silky.

Bring it together:

Once the cheese and tomatoes come out of the oven, give it a good stir until the brie and tomato juice combine into a creamy sauce. Add your hot drained pasta right into the baking dish and toss everything together, adding splashes of that reserved pasta water until the sauce coats the noodles evenly and feels glossy.

Finish:

Tear the fresh basil over the top, crack fresh black pepper over everything, and serve straight from the dish if you want that warm, casual feeling.

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What I love most about this dish is that it doesn't pretend to be anything it's not. It's brie and tomatoes and pasta, unapologetically creamy and simple, and somehow that honesty is exactly what makes it feel special.

Why This Dish Works

The genius of melting an entire wheel of brie is that soft cheese creates a sauce on its own. You're not simmering cream or making a roux; you're just letting fat and heat do what they naturally do. The cherry tomatoes roast down and break open, releasing their sweetness and acidity to balance the richness. Everything happens together in one dish, which means less cleanup and more actual flavor in every bite.

Playing with Flavor

This sauce is a blank canvas if you want it to be. A handful of baby spinach stirred in during the last few seconds adds a peppery note. A squeeze of lemon juice at the end brightens everything up. Some people crack a whole egg or two into the dish as it comes out of the oven and let the residual heat cook it gently, creating an almost carbonara effect.

The Details That Matter

The rind on the brie isn't just decoration; it helps the cheese hold together while it melts and adds a subtle earthiness to the sauce. Thyme is the right herb here because it's delicate enough not to overpower but assertive enough to give the dish some grace notes.

• Taste the sauce before adding pasta so you can season it properly—remember that pasta water dilutes flavors slightly.
• If your sauce looks too thick once the pasta's added, you have that reserved pasta water for insurance.
• Serve immediately because the residual heat keeps everything creamy; reheating can make it break.

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This is the kind of recipe that teaches you how to trust simple ingredients and not overthink things. Make it once and it becomes something you reach for whenever you want to feel like you've treated yourself, without actually spending hours in the kitchen.

Common Recipe Questions

→ How do I achieve a creamy sauce without curdling the cheese?

Melting the brie slowly with the roasted tomatoes and a bit of reserved pasta water helps create a smooth, creamy texture without curdling.

→ Can I substitute the brie with another cheese?

Camembert works well as a substitute due to its similar creamy texture and mild flavor.

→ What type of pasta pairs best with this sauce?

Silky, flat noodles like fettuccine or tagliatelle hold the creamy sauce nicely, enhancing the overall texture.

→ How can I add more vegetables to this dish?

A handful of baby spinach or arugula tossed in just before serving adds freshness and extra nutrients.

→ What herbs complement the rich cheese and tomato flavors?

Fresh thyme in the sauce and torn basil as garnish offer aromatic notes that balance richness beautifully.