Creamy pasta featuring Brie, tart cranberries, and a buttery, crumbly topping for seasonal flair.
# Components:
→ Pasta
01 - 12 oz short pasta (fusilli, penne, or rigatoni)
02 - 1 tbsp kosher salt (for pasta water)
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 cloves garlic, minced
05 - 7 oz Brie cheese, rind trimmed and cubed
06 - ½ cup heavy cream
07 - ¼ cup whole milk
08 - ½ cup dried cranberries, chopped
09 - 1 tsp fresh thyme leaves
10 - ¼ tsp ground black pepper
11 - ½ tsp kosher salt, adjust to taste
→ Tartlet-Inspired Topping
12 - ⅓ cup panko breadcrumbs
13 - 1 tbsp unsalted butter
14 - ¼ cup chopped toasted walnuts (optional)
→ Garnish
15 - 1 tbsp fresh parsley, chopped
16 - Additional dried cranberries (optional)
17 - Extra fresh thyme leaves (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add minced garlic and cook for 1 minute until fragrant.
03 - Add cubed Brie, heavy cream, and whole milk to the skillet. Stir gently over medium heat until the Brie melts and forms a smooth sauce, about 3 to 4 minutes.
04 - Mix in chopped dried cranberries, fresh thyme leaves, ground black pepper, and kosher salt. Reduce heat to low and simmer the sauce for 2 to 3 minutes.
05 - Add the drained pasta to the sauce and toss to coat evenly. Gradually add reserved pasta water as needed to achieve desired sauce consistency.
06 - In a small pan over medium heat, melt 1 tablespoon unsalted butter. Add panko breadcrumbs and optional walnuts, toasting until golden, approximately 2 to 3 minutes. Remove from heat.
07 - Dish pasta into bowls, sprinkle with toasted crumb topping, fresh parsley, additional dried cranberries if preferred, and garnish with extra thyme leaves.
