Reviewed: Nov. 3, 2009

This pasta dish was wonderful! Delicious when served hot or cold as left-overs! I think I may also try to substitue feta for the parmesan next time, just for something different. What a great dish!

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Heather

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Reviewed: Oct. 30, 2009

I'm pleasantly surprised. In all fairness I had to make quite a few changes but I did try sticking to the recipes as much as I could it's really tasty. I used goat cheese instead of Brie, warmed it up on the stove and added the garlic (because I was starving and another reviewer suggested it, thank you!) Ultimately I left out the oil and vinegar because the goat cheese is so nice an creamy that it wasn't needed. So...I'm sorry for rating this when I changed the recipe, but I have to say that it's a nice base recipe that seems to be easily adjustable to whatever you have on hand.

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Sep. 23, 2009

This gets an extra star for being easy and attractive, but it needs more character.

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toothrees

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Reviewed: Jun. 25, 2009

This was so tasty. I made this as a last minute meal and only have 20 minutes, so I put the sauce ingredients in a pan on low. I also didn't have any fettuccine so I used rotini.

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cassie

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Reviewed: Mar. 30, 2009

I was looking for a recipe to use some brie leftover from a party and this looked very appealing. It was very easy to make and came together quickly. I was out of red wine vinegar and so used balsamic which provided a wonderful flavor. I plan on using even more vinegar next time. I sauteed some shrimp in garlic, fresh parsley and white wine to serve alongside and it was a nice compliment but not neccessary. My husband found the brie favor bitter though he enjoyed it immensely. I am going to try this fontina and cheddar next, as the basic concept would work with so many cheeses. This will be added to our menu with many thanks!

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SHINEGIRL

Cooking Level: Expert

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Reviewed: Jan. 8, 2009

Made this for dinner last night. Used cherry tomatoes halved. Added shrimp which I sauteed with a second clove of minced garlic. Overall, very tasty. Will make again when we have extra Brie, which is not too often.

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BES166

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 10, 2008

I didn't have time to marinate for the 1 or 2 hours but it was still yummy! I didn't have fresh basil either so I used the frozen cubes of basil from Trader Joe's instead. I also added in some asparagus and a lot more garlic. Will definitely make again!

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abai

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Reviewed: Sep. 17, 2008

Family enjoyed this. Great with garden tomatoes. Added calamata olives, sundried tomatoes and substituted brie with low fat cream cheese. Made sure to toss everything together in the hot pasta pan. Great left over. Might try goat cheese next.

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helenl553

Cooking Level: Intermediate

Home Town: Wrentham, Massachusetts, USA

Living In: Martha's Vineyard, Massachusetts, USA

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Reviewed: Sep. 12, 2008

I would give this 3 1/2 stars. It did quite have the punch I expected it to have. I cut the oil in half added about half of a pint of halved grape tomatoes and used a half of a head of roasted garlic from a recipe I found from this site. I'm glad I added the extra garlic otherwise it would have been to lifeless. I think I'll stick to making bruschetta and adding that over pasta.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Sep. 2, 2008

This was excellent! I have made this twice for different groups of people & both groups loved it! I did cut the oil in half the second time I made it & it was still delicious. Great with Shirmp!

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Katie

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Shawnee, Kansas, USA

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Reviewed: Sep. 2, 2008

We loved this one with some changes. I used 1 can diced tomatoes, about 1/2 cup feta cheese with basil and sundried tomatoes and about 1/2 cut goat cheese (I love goat cheese). I also used whole wheat penne pasta. I sauteed about 1 pound shrimp in 1 Tbls. olive oil and 1 Tbls. butter seasoned with lemon juice garlic powder and Cavenders. When the pasta was done, I put the shrimp and tomato mixture in the pot with the drained pasta and mixed togeter. Served with a sprinkle of goat cheese and extra basil. I agree with one of the other reviews that crumbled bacon on top would be a nice touch. It was delicious!!! I also think it would be good with seasoned grilled chichen. I'll definitely do this one again.

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Sweet B

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

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Reviewed: Aug. 30, 2008

This was DELICIOUS!!! I made 2 small changes to this recipe: 1) cooked the garlic in the olive oil 2) added grilled chicken breast pieces. I couldn't believe how good and easy this was. It tasted better and fresher than anything I've had at a restaurant. I will be making this a lot!

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susanne

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2008

First five star rating I have given out on this site. Would I make this again? Yes Would I do it differently? Yes but only from time to time, maybe throw in some crumbled bacon or chopped polenta. Using brie in this format is ingenious. Beats mac and cheese by a mile.

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Rosemary's Chef

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Reviewed: Jul. 25, 2008

I scaled back to 4 servings. Used only a pinch of black pepper and fresh picked roma tomatoes. I love brie and this adds a wonderful flavor to this dish! The second time I made this pasta, I used penne, which made it easier to eat! Added fresh roma and heirloom tomatoes! Soooo Good!!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 17, 2008

This was terrific! I added the shrimp as suggested in another review and topped it with crumbled cooked bacon- YUM! The only fault I found was it was a little oily- definitley will cut it to 1/3 cup next time.

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slissa

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

This is a great recipe. My husband and I have made this when having people round to dinner. It's so fast so we can easily make it after work. The only thing to change may be using less oil because with the cheese and oil it can get a bit greasy. But as a whole Beautiful dish!!!!

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Rachelhoff

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Reviewed: Apr. 29, 2008

I love this recipe. I originally found it from a friend but recently saw it on here. I use the gemeli pasta instead. In the summer I use fresh tomatoes from Jersey but right now they arent in season so I used the diced can tomatoes and they work just as well. Delicious and very easy to make

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ChristaJ

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Conshohocken, Pennsylvania, USA

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Reviewed: Mar. 3, 2008

This was an ok receipe. The brie made the dish have a funny taste. Maybe a brie next time that is less strong.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Oct. 22, 2007

I got a similar recipe from a newspaper. It's really good without the wine vinegar, just a little more olive oil and use rotini instead of fettuccini - it catches the flavors better. In addition, I used one wedge of regular brie and one herbed one. YUMMY!!! And if you are a garlic lover like me, add more!

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 31, 2007

I realize I am in the minority about how I feel re this recipe. Used very fresh ingredients (grow my own herbs). good brie and lots of garlic, but to us it did not have much taste. Perhaps we prefer pasta with a hot sauce and more creamy. Perhaps using pesto would be more to our liking. Anyway, it is not for us, unfortunately.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Fettuccini with Basil and Brie

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