Looking for a new pasta dish to add to your collection. I think I have just the thing for you. This creamy brie pasta is so tasty. If I stand behind this recipe, which I do, then why has it failed me twice? I’ll tell you. It’s not the recipe’s fault. I can tell you it wasn’t even the chef’s fault. My dad, sarcastically, used to say, “It is always important to place the blame.” Now, I don’t want to blame my guests, but… OK – As a hostess, maybe I should know what my guests like or don’t like. I should really try to accommodate that. Do you want the stories? This is my mom’s recipe. We have always loved it as a family. I decided to make the recipe the first time I was cooking for my husband’s (back then it was boyfriend’s) parents. They graciously ate the food, saying it was delicious. It was later I found out my mother-in-law does not like tomatoes at all. I’m sure she just forced this down, although she would never tell me that. More recently I decided to make this recipe for my husband’s grandpa. I was telling him the original fail story. I knew I was safe with him because I knew he liked tomatoes. As I was serving it he said, “I like basically anything. The only think I can’t really pallet is garlic.” Oh my! My heart sunk. This pasta is littered in garlic. I love that about this pasta. He graciously ate and said he couldn’t taste the garlic. My husband and I later said there’s no way he couldn’t taste the garlic, but I obviously married into a very grace giving family. So, I didn’t serve it to the right audience, but I still love it. I believe in it. Do you like tomatoes? Do you like garlic? Do you like brie? Then this is the recipe for you! Another funny point is that the same evening, I served my future in-laws a Kahlua pie (yes, I’ll get you the recipe). They don’t drink alcohol. Oops. Lesson learned.
Creamy Brie Pasta (serves 4-6)
1/2-3/4 lb. ripe brie, rind removed (I use the 19.6 oz round, and once the rind is cut off it weighed 12 oz)
3 Tbsp olive oil
4 large ripe tomatoes, seeded and chopped
1/2 cup fresh basil, chopped
4-6 cloves garlic, peeled and minced
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1 lb. linguine pasta (I like using fresh)
1/4 cup grated Romano or Parmesan cheese
Remove the rind from the brie and cut into small chunks (I do about 3/4 inch square). In a large bowl, combine brie, olive oil, tomatoes, basil, garlic, red pepper flakes and salt. Set aside at room temperature until soupy, about 1-2 hours. Cook the pasta according to the package directions. Drain pasta and add to the brie sauce. Add grated cheese. Toss and serve.
Tried it last night for company, Jodi, and it was phenomenal!!! Of course, it turns out one of our guests doesn’t like cheese… haha. So I had the same problem you did. Anyway, I added chicken (pan fried in a little salt, pepper, olive oil, and balsamic) because there were a bunch of kids and I figured chicken was always a safe bet. It turned out amazing… Thank you so much for sharing!
Yay! I am so glad you loved it…except for the cheese things. Seriously, who doesn’t like cheese? Adding chicken is a great idea. Thanks for that. I love to hear about people trying my recipes and finding success. Thanks for that!
This looks so good! We are going to have to try this!!! YUM!!
Ooo – I hope you do. Let me know how you like it!
This sounds delicious! I’m a huge garlic fan! 🙂
I couldn’t understand when my husband’s grandpa said he didn’t like garlic. I’m a fan too. It’s a good club to be in. 🙂
This looks pretty amazing – I love brie!
Thanks. I’m sure you’d love it then! Thank you for stopping by!
This just looks so wonderful – going to try this tonight!
How did it turn out? I’d love to know your experience.