# What you'll need:
→ 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 garlic cloves, 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)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining.
02 - In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add cubed Brie, heavy cream, and whole milk to the skillet. Stir gently until Brie melts fully and forms a smooth sauce, about 3 to 4 minutes.
04 - Stir in chopped dried cranberries, fresh thyme leaves, ground black pepper, and kosher salt. Reduce heat to low and simmer for 2 to 3 minutes.
05 - Add the drained pasta to the sauce, tossing to coat evenly. Adjust consistency by adding reserved pasta water gradually if necessary.
06 - In a small pan over medium heat, melt 1 tablespoon unsalted butter. Add panko breadcrumbs and walnuts if using. Toast until golden, approximately 2 to 3 minutes, then remove from heat.
07 - Divide pasta into bowls. Sprinkle with buttery toasted crumbs, fresh parsley, and extra dried cranberries if desired. Garnish with additional thyme leaves.
