Red Brie Pasta Sauce
printed from melskitchencafe.com
*Note: If you want to add yet another dimension of flavor to this sauce, you can start off by sauteing several cloves of minced garlic in olive oil and then adding the rest of the ingredients. I was in too much of a hurry so I simplified and still loved the result. Also, from what I hear, chopped black olives make a wonderful addition to the sauce.
*Makes about 3-4 cups of sauce
28-ounce can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1 teaspoon sugar
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes, optional
1/4 cup freshly grated Parmesan cheese
4 ounces Brie cheese, outer rind removed, cubed
In a medium saucepan, combine the crushed tomatoes, salt, pepper, oregano, sugar, basil and red pepper flakes (if using). Bring the mixture to a simmer and cook for 5-6 minutes, stirring often. Add the Parmesan cheese and stir well, continuing to simmer for another 1-2 minutes. Stir in the Brie cheese, simmering and stirring until the cheese melts. Serve the sauce over penne pasta (most any shape of pasta will work well!).