Wonderful marinara sauce with the rich taste of brie. Serve over your favorite pasta.
I'm sorry, but the small pieces of semi-melted brie floating in my sauce did nothing to enhance the flavor or make it special.
Read MoreThat's pretty good :) Thanks. I will make again. I love a cheesy sauce. However, I don't love saucy cheese. To the review that reported there were cheese lumps in her sauce... cheese melts, duh!
Wow! I just loved this dish. I didn't have fresh basil, so I added dried basil and fresh parsley. I also sauteed cubed chicken in olive oil, garlic and italian herbs on the side and added at the end. One note - you have to remove ALL of the brie rind, otherwise it won't melt and will leave floating bits of rind in your sauce.
I had this same recipe last night at a friend's home. However, it was served at room temperature (do not simmer to melt cheese!) Served as a topping for sliced crusty bread. A bruchetta of sorts. Cube the brie, seed the tomatoes & dice, mince the garlic, drizzle with olive oil, add fresh chpd basil, salt & pepper. Set at room temperature for 2 hours before serving in an open dish with sliced, small ovals/rounds of bread. Delicious!
I'm sorry, but the small pieces of semi-melted brie floating in my sauce did nothing to enhance the flavor or make it special.
