Baked Brie Pasta Sauce (Print View)

Silky sauce of melted brie, roasted tomatoes, and garlic balanced with tender fettuccine and fresh basil.

# 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)
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

# Method:

01 - Set oven temperature to 400°F.
02 - Combine cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, kosher salt, and black pepper in a large ovenproof dish. Toss to mix evenly.
03 - Nestle brie chunks into the center of the tomato mixture so they are partially surrounded.
04 - Bake uncovered for 25 minutes until tomatoes are soft and bursting and brie has melted into a creamy consistency.
05 - While baking, cook fettuccine in boiling salted water until al dente. Reserve ½ cup pasta water and drain.
06 - Stir melted brie and tomatoes to form a smooth sauce. Add hot pasta to the baking dish and toss to coat, adding reserved pasta water as needed for a silky texture.
07 - Scatter torn basil leaves over pasta and finish with freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The brie melts into a silky, luxurious sauce that tastes far fancier than the minimal effort required.
  • Cherry tomatoes burst in the heat and become almost candy-like, perfectly balancing the richness of the cheese.
  • It feels like restaurant-quality comfort food you can pull together on a random weeknight.
02 -
  • The rind on the brie is your friend; it keeps the cheese from separating into greasy puddles and adds a subtle earthiness to the sauce.
  • Don't skip reserving pasta water; that starch is what transforms melted cheese and tomato into a sauce that clings to the noodles instead of sliding off.
  • Taste the tomato mixture before the brie goes in and adjust seasoning; once the cheese melts, it's harder to correct.
03 -
  • Use an ovenproof dish you don't mind bringing to the table; the presentation is half the appeal, and it keeps everything hot while you eat.
  • If your brie is cold, let it sit at room temperature for a few minutes before cutting; it'll cut more cleanly and melt more evenly in the oven.
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