Brie coats the rigatoni like a creamy pasta sauce.
Recipe information
Total Time
25 minutes
Yield
Makes 6 (first-course) servings
Ingredients
1 (12-ounce) wedge Brie, rind removed, cheese cut into 1/2-inch cubes (about 2 cups)
1 (12-ounce) package grape or cherry tomatoes, each halved
1/2 cup quartered pitted Kalamata olives
2 large garlic cloves, minced
1/4 teaspoon (generous) dried crushed red pepper
1 cup (packed) fresh basil leaves, coarsely chopped, plus sprigs for garnish
3/4 pound rigatoni
Preparation
Step 1
Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet. Stir, separating cheese pieces. Mix in chopped basil.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
Step 3
Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. Season pasta to taste with salt. Transfer to large shallow bowl. Garnish with basil sprigs and serve.
