# What You 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 cloves garlic, 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 (plus extra for garnish)
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 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 according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
02 - In a large skillet over medium heat, melt 2 tbsp butter. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add Brie cubes, heavy cream, and whole milk to the skillet. Stir gently until Brie melts into a smooth sauce, approximately 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. If needed, slowly add reserved pasta water to achieve desired sauce consistency.
06 - In a small pan, melt 1 tbsp butter over medium heat. Add panko breadcrumbs and walnuts if using, toasting until golden, approximately 2 to 3 minutes. Remove from heat.
07 - Dish pasta into bowls, sprinkle with toasted crumb topping, fresh parsley, and optional extra dried cranberries and thyme leaves.
