# 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 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 (or to taste)
→ Tartlet-Inspired Topping
12 - ⅓ cup panko breadcrumbs
13 - 1 tbsp unsalted butter
14 - ¼ cup toasted walnuts, chopped (optional)
→ Garnish
15 - 1 tbsp fresh parsley, chopped
16 - Additional dried cranberries (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water and drain pasta.
02 - In a large skillet over medium heat, melt 2 tbsp butter. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add cubed Brie, heavy cream, and milk to the skillet. Stir gently until Brie melts and forms a smooth sauce, approximately 3 to 4 minutes.
04 - Incorporate chopped dried cranberries, thyme, black pepper, and salt. Reduce heat to low and simmer gently for 2 to 3 minutes.
05 - Add drained pasta to the sauce and toss to coat evenly. Adjust consistency by gradually stirring in reserved pasta water if needed.
06 - In a small pan, melt 1 tbsp butter over medium heat. Toast panko breadcrumbs and walnuts, if using, until golden, about 2 to 3 minutes. Remove from heat.
07 - Divide pasta among bowls. Top with buttery crumb mixture, chopped parsley, extra cranberries, and garnish with additional thyme leaves.
