Save to Pinterest There's something almost magical about watching an entire wheel of brie collapse into a silky puddle of cream, and the first time I made this sauce, I actually gasped out loud in my kitchen. Cherry tomatoes were bursting around it in the oven, their skins splitting from the heat, and this incredible savory-sweet aroma filled the apartment. My neighbor actually knocked on the door thinking something was wrong because they smelled garlic and herbs wafting through the hallway. What started as curiosity about whether you could bake cheese as a sauce became my go-to recipe for nights when I wanted to feel like I'd put in real effort but honestly wanted to keep things simple.
I made this for friends during a spontaneous dinner party on a Tuesday, and the pasta never actually made it to the table before someone asked for the recipe. One friend twirled their fork so aggressively they flung brie sauce onto their shirt and just laughed about it, which somehow made the whole meal feel less precious and more fun. That's when I knew this dish had crossed from impressive to genuinely memorable.
Ingredients
- Fettuccine, 400 g: Use the thicker noodles because they hold this luxurious sauce better than thinner pastas and create pockets of creaminess as you eat.
- Brie cheese wheel, 250 g: Keep the rind on because it holds the cheese together as it melts and adds a subtle earthiness to the sauce.
- Cherry tomatoes, 500 g: Halve them so they burst and release their juice into the brie as everything bakes together.
- Garlic, 3 cloves: Slice it thin so it softens completely and melts into the sauce rather than leaving hard little bits.
- Extra-virgin olive oil, 2 tbsp: This is your liquid base before the tomatoes and cheese release their moisture, so don't skip it or substitute.
- Fresh thyme, 1 tsp: If you only have dried, use half because the flavor concentrates as it dries out.
- Red pepper flakes, ½ tsp: Optional, but they add a whisper of heat that makes you taste everything more clearly.
- Kosher salt and black pepper: Season as you go because brie is naturally mild and needs help finding its voice.
- Fresh basil and black pepper for garnish: Tear the basil by hand right before serving so it stays bright and doesn't bruise.
Instructions
- Heat your oven and prep your pan:
- Set the oven to 200°C and get your ovenproof baking dish ready. This is a single-pan situation, which is the beauty of it.
- Combine tomatoes, garlic, and oil:
- Toss the halved tomatoes with sliced garlic, olive oil, thyme, red pepper flakes, salt, and pepper in your baking dish. You want the oil to coat everything so nothing sticks.
- Nestle the brie into the center:
- Place your brie chunks right in the middle of the tomato mixture, letting them sit partially buried. This positioning lets the cheese start melting from the tomato heat before baking begins.
- Bake until everything softens and melts:
- Put the dish in the oven for 25 minutes. You'll know it's done when the tomato skins are starting to split and the brie is completely soft and oozing. It should smell incredible.
- Cook your pasta at the same time:
- While the sauce is baking, get a large pot of salted water boiling and cook your fettuccine to al dente according to the package. The salt in the water matters because it seasons the pasta itself.
- Save pasta water before draining:
- Scoop out about half a cup of the starchy pasta water before you drain everything. This liquid is your secret weapon for getting the sauce to coat the noodles smoothly.
- Stir the brie and tomatoes into a sauce:
- Remove the baking dish from the oven and stir everything together until you have a cohesive creamy sauce. You might see little flecks of tomato skin, and that's exactly right.
- Combine pasta with the sauce:
- Add the hot drained fettuccine directly to the baking dish and toss gently but thoroughly. If it looks too thick, add a splash of that reserved pasta water and keep tossing until everything is silky.
- Finish with basil and pepper:
- Tear fresh basil leaves over the top and grind black pepper generously over everything. Serve immediately while the sauce is still warm and luxurious.
Save to Pinterest What made this dish special wasn't the fancy ingredient list, but the moment when someone at dinner realized the entire sauce was built on one good wheel of cheese and their own expectations got quietly reframed. Sometimes the best recipes are the ones that make you feel a little clever for trying something simple that actually works.
Why This Tastes Like a Trick
Baking the brie directly in the oven alongside tomatoes creates a naturally thick sauce without any cream at all, which feels like cheating in the best way. The cheese doesn't just melt, it emulsifies slightly with the tomato juices and olive oil, creating something that clings to the pasta with genuine luxuriance. It's the kind of technique that makes you feel like you've unlocked something restaurant kitchens have been hiding.
How to Make It Your Own
This recipe is sturdy enough to handle your own additions without falling apart. Some people add fresh spinach or peppery arugula right before tossing with the pasta, letting the heat slightly wilt it. Others use camembert if brie isn't available, or scatter toasted breadcrumbs on top for texture. The core technique of baking cheese with tomatoes is solid enough that you can play with it.
A Meal That Feels Intentional
This pasta works for quiet weeknight dinners and for impressing people who show up expecting you to have complicated plans. Pair it with a crisp white wine if you're feeling it, or just fresh bread for soaking up every last bit of sauce from your bowl.
- Pair with Sauvignon Blanc or Pinot Grigio if you're opening wine.
- Don't throw away that baking dish too quickly, it's perfect for bread alongside the pasta.
- Make this in advance of company because watching it bake is half the charm of the experience.
Save to Pinterest This recipe reminds you that cooking doesn't always need to be complicated to feel special. Sometimes the most elegant meals come from trusting one good ingredient to do most of the work.
Questions & Answers
- → What type of cheese is used in this sauce?
An entire wheel of brie cheese with rind on is used to melt into the sauce, providing its creamy texture and rich flavor.
- → How do you prepare the cherry tomatoes for the sauce?
Cherry tomatoes are halved and combined with garlic, olive oil, and herbs before baking to release natural sweetness and soften.
- → What pasta pairs best with this sauce?
Fettuccine is recommended for this sauce, as its broad, flat shape holds the creamy mixture beautifully.
- → Can I adjust the spiciness of the sauce?
Yes, crushed red pepper flakes can be added or omitted according to your preferred heat level.
- → Is it necessary to reserve pasta water?
Reserving some pasta water helps adjust the sauce consistency, making it silky and easier to toss with the pasta.