Baked Brie Pasta Sauce (Print Version)

A creamy brie and cherry tomato sauce enhances silky fettuccine for a rich, comforting meal.

# What You’ll 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 - Heat the oven to 400°F.
02 - Combine cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, salt, and black pepper in a large ovenproof baking dish; toss to blend.
03 - Nestle brie chunks into the center of the dish, surrounded partially by tomatoes.
04 - Bake uncovered for 25 minutes until tomatoes soften and burst and brie is melted and creamy.
05 - Meanwhile, cook fettuccine in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
06 - Remove baking dish from oven and stir melted brie and tomatoes to form a creamy sauce. Add drained pasta and toss well, adding reserved pasta water as needed for smooth consistency.
07 - Scatter torn basil leaves over the top and finish with freshly ground black pepper. Serve immediately.

# Additional Tips::

01 -
  • It tastes like an indulgence but comes together in under 45 minutes with almost no real effort.
  • Everyone thinks you've spent hours in the kitchen when really you just melted cheese and tomatoes together.
  • The sauce is so silky and luxurious that even simple pasta feels restaurant-quality.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms the melted cheese and tomatoes into an actual silky sauce instead of just pooled grease.
  • The brie must be cut into large chunks so it melts slowly and creates texture; small pieces turn to liquid too fast.
  • Keep the oven temperature moderate so the tomatoes soften without shriveling and the brie melts without breaking.
03 -
  • Buy brie from a good cheese counter if you can; the quality difference in melting texture is honestly remarkable.
  • Toast the finished dish under the broiler for 30 seconds if you want a golden crust on top, but watch it carefully.
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