Baked Brie Pasta Sauce (Printable)

A creamy blend of melted brie and roasted tomatoes coats tender fettuccine for a rich, comforting dish.

# Components:

→ 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

# Directions:

01 - Set oven to 400°F and prepare for baking.
02 - Combine cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, salt, and pepper in a large ovenproof dish; toss well.
03 - Place brie chunks at the center among the tomatoes, partially surrounded.
04 - Bake uncovered for 25 minutes until tomatoes soften and burst, and brie melts into a creamy texture.
05 - Boil fettuccine in salted water until al dente according to package instructions; reserve ½ cup of pasta water, then drain.
06 - Remove baking dish from oven and stir melted brie and tomatoes until uniform and creamy.
07 - Add hot fettuccine to the baking dish and toss to coat thoroughly, adding reserved pasta water incrementally for desired silkiness.
08 - Sprinkle torn basil leaves and finish with freshly ground black pepper before serving immediately.

# Expert Advice:

01 -
  • The brie melts into pure luxury without any cream or butter needed, making you feel like you're eating something decadent on a Tuesday night.
  • Those burst cherry tomatoes add brightness and sweetness that cuts through the richness in the most satisfying way.
  • It comes together in under 45 minutes but tastes like you've been simmering something for hours.
02 -
  • Don't skip reserving the pasta water; that starchy liquid is what transforms the brie and tomatoes into an actual sauce instead of just melted cheese on noodles.
  • Timing matters here: add your hot pasta to the hot baking dish and toss right away, because the warmth keeps everything creamy and prevents the brie from seizing up.
  • Tear the basil by hand at the last second; knife cuts bruise it and turn it black.
03 -
  • Room temperature brie melts more evenly and smoothly than cold brie, so take it out of the fridge while you're prepping everything else.
  • If your tomatoes finish cooking but the brie seems slow to melt, bump the oven temperature up by 10 degrees; it still won't burn and the sauce comes together faster.
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