Save to Pinterest I wasn't trying to impress anyone the night I baked a wheel of brie into a pasta sauce. I was tired, craving comfort, and staring at leftover cheese from a party that never quite happened. The tomatoes were getting soft on the counter. I figured, why not let the oven do the work? Thirty minutes later, I pulled out something so creamy and golden I actually laughed out loud.
The first time I served this to friends, I didn't mention how simple it was. They kept asking what was in the sauce, convinced I'd spent hours on it. I just smiled and poured more wine. One of them scraped the dish clean with bread, which I took as the highest compliment.
Ingredients
- Fettuccine: Wide ribbons catch the creamy sauce beautifully, but any long pasta works if that's what you have on hand.
- Brie cheese wheel: Leave the rind on, it melts right in and adds a subtle earthy depth you can't get from pre-sliced.
- Cherry tomatoes: They burst in the oven and release sweet juices that balance the richness of the cheese.
- Garlic: Slice it thin so it softens and sweetens as it roasts instead of burning.
- Extra-virgin olive oil: Use good quality here, it coats everything and carries the flavor through.
- Fresh thyme: A little goes a long way, its woodsy aroma makes the whole dish smell like a French bistro.
- Crushed red pepper flakes: Optional but I always add them, just a pinch wakes up the whole sauce.
- Kosher salt and black pepper: Season the tomatoes well before baking, they need it to concentrate their flavor.
- Fresh basil: Tear it at the last second so it stays bright and fragrant on top.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and let it heat fully while you gather everything. This temperature is hot enough to blister the tomatoes without drying them out.
- Build the base:
- Toss the halved cherry tomatoes, sliced garlic, olive oil, thyme, red pepper flakes, salt, and pepper in a large ovenproof dish. Nestle the brie chunks right in the center, letting the tomatoes cradle them.
- Bake until gooey:
- Slide the dish into the oven and bake uncovered for 25 minutes. You'll know it's ready when the tomatoes are collapsing and the brie looks like melted butter.
- Cook the pasta:
- While the brie bakes, boil salted water and cook the fettuccine until al dente. Save half a cup of that starchy pasta water before draining, it's your secret weapon for silkiness.
- Stir into sauce:
- Pull the dish from the oven and stir the brie and tomatoes together with a spoon until they become one creamy, molten sauce. Add the hot drained pasta and toss everything together, loosening with pasta water if needed.
- Finish and serve:
- Tear fresh basil over the top and crack more black pepper across the surface. Serve it straight from the dish while it's still steaming.
Save to Pinterest There was a rainy Tuesday when I made this alone, no one to share it with but myself. I ate it straight from the baking dish with a fork and a glass of cold white wine. Sometimes the best meals are the ones you don't have to explain or divide.
What to Serve Alongside
A simple arugula salad with lemon juice cuts through the richness perfectly. I also love keeping garlic bread warm in the oven while the brie bakes, so you can mop up every last bit of sauce. A crisp Sauvignon Blanc or Pinot Grigio makes it feel like a meal worth sitting down for.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days. The sauce thickens as it cools, so when you reheat it in a pan, add a splash of water or broth and stir gently over medium heat. It won't be quite as silky as fresh, but it's still deeply satisfying.
Ways to Make It Your Own
I've stirred in baby spinach right before tossing with the pasta, and it wilts into the sauce like it was always meant to be there. Swapping brie for camembert works beautifully if you want something a little funkier. Once I added a handful of toasted walnuts on top, and the crunch was a revelation.
- Try adding sun-dried tomatoes for a deeper, sweeter tomato flavor.
- A squeeze of lemon juice at the end brightens everything if it feels too rich.
- Swap fettuccine for penne or rigatoni if you want something that holds more sauce in every bite.
Save to Pinterest This is the kind of recipe that makes you look like you know what you're doing, even when you're winging it. I hope it becomes one of those dishes you make without thinking, the one that feels like a hug at the end of a long day.
Recipe FAQs
- → Can I substitute the brie cheese?
Camembert can be used as a creamy alternative with similar melting properties.
- → What pasta works best with this sauce?
Fettuccine is ideal for holding the creamy sauce, but other flat or ribbon-shaped pastas like tagliatelle also work well.
- → How can I add a bit of heat to the dish?
Including crushed red pepper flakes while roasting the tomatoes infuses a gentle spicy kick.
- → Can I prepare the sauce in advance?
The roasted brie and tomato mixture can be made ahead and gently reheated before tossing with freshly cooked pasta.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc or Pinot Grigio beautifully complements the creamy, tangy flavors in this dish.
- → Is this suitable for vegetarians?
Yes, this dish contains no meat and uses vegetarian-friendly ingredients.