This Brie and Sausage Christmas Pasta is the ultimate comfort food for the holiday season. Combining the rich creaminess of Brie, the savory flavors of sausage and bacon, and the delightful crunch of stuffing, this pasta dish is a festive explosion of flavors. It’s a recipe I love for cozy evenings and holiday gatherings, and it’s guaranteed to be a hit at your dinner table.
This creamy Brie pasta recipe is perfect for the holidays, blending festive flavors like caramelized sausage, crispy bacon, and golden stuffing. A rich and velvety Brie cheese sauce coats your favorite pasta, offering comfort and indulgence. With hints of white wine, aromatic herbs, and a touch of lemon juice, this dish balances creamy decadence with fresh brightness. This brie and sausage pasta recipe is the perfect easy recipe that’s as elegant as it is flavorful, great for any occasion!
This delicious pasta recipe is a great Christmas recipe for this festive season. If you are looking for the perfect festive recipe to serve with this delicious pasta, try making my Christmas decorated focaccia. For another festive recipe with brie and bacon, try my brie and bacon smashed brussels sprouts or for another recipe using bacon and sausages, try my pigs in blanket sausage rolls.
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Ingredients
Sausages - The heartiness of good-quality sausages adds rich flavor and protein. I prefer using ones with a little spice, flavor or herbs for extra depth. Breaking them apart creates rustic, meaty chunks that distribute beautifully throughout the pasta.
Maple Syrup - A drizzle of maple syrup enhances the sausage’s natural caramelization, creating sweet-savory bites that elevate the dish. I love the holiday warmth it brings!
Olive Oil - This is the foundation of flavor, helping sauté the shallots and sausage to perfection. A high-quality olive oil makes a difference here.
White Wine - Optional but recommended! It deglazes the pan, lifting all those flavorful browned bits, and adds a subtle acidity that balances the richness of the Brie.
Shallots and Garlic - These aromatics form the savory base of the sauce, infusing it with depth. Shallots have a sweeter, more delicate flavor than onions, which pairs wonderfully with Brie.
Brie - The star of the sauce! Its creamy texture melts into a luscious, velvety base that coats the pasta perfectly. I like using a mild Brie so it doesn’t overpower the other ingredients.
Chicken Stock - Helps thin out the Brie as it melts, creating a silky sauce with a savory backbone. It’s lighter than cream but still provides a rich taste.
Fresh Thyme and Parsley - These fresh herbs add a touch of brightness and earthiness, balancing the dish beautifully.
Bacon - Crispy bacon brings a salty, smoky crunch that contrasts the creamy Brie sauce. It’s an absolute must for that extra layer of flavor.
Stuffing Mix - A festive twist! Once baked, it transforms into crunchy bites that serve as the perfect topping for texture and holiday vibes. I like to use a sage and onion stuffing mix.
Pasta - Any sturdy pasta works well here to hold up against the thick Brie sauce. I like using rigatoni or penne for their sauce-catching abilities.
See recipe card for quantities.
When choosing your Brie
When choosing a Brie for this Brie and sausage pasta recipe, a mild and creamy option works best to create a smooth, luscious sauce that complements the dish’s savory and festive flavors. I used Sainsbury's Somerset Brie, which melts beautifully due to its soft, velvety texture and delicate flavor profile. Its mild richness pairs perfectly with the savory sausage, crispy bacon, and fresh herbs, ensuring the Brie enhances the creamy sauce without overpowering it.
Opt for a strength 1 Brie, like this one, to keep the dish balanced. This Brie also offers great versatility—it’s affordable, easy to work with, and melts evenly, making it ideal for beginners and seasoned cooks alike in this easy brie pasta recipe.
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Prepare the stuffing according to package instructions and spread it on a baking tray. Add the bacon to the other side of the tray or use a separate one. Bake for 20–25 minutes until crispy.
- Step 2: While the toppings bake, heat olive oil in a large pan over medium heat. Add the shallots and sauté for about 5 minutes until softened. Remove the casing from the sausages and crumble them into the pan. Cook for 4–5 minutes, stirring to break them into smaller pieces. Drizzle with maple syrup and let the sausage caramelize and brown then add in the garlic and cook for a further minute. Pour in the white wine (or extra chicken stock if not using wine) to deglaze the pan, scraping up any browned bits. Let it simmer for a minute to reduce slightly.
- Step 3: At this point begin to boil your pasta according to package instructions until al dente. Turn down the heat to low and push the sausage to the edges of the pan, cut off the rind of the brie and place it in the center. Stir the Brie in a circular motion with a spoon while adding chicken stock a little at a time. Continue stirring until the Brie has fully melted into a smooth sauce. Let the sauce simmer for 5 minutes to thicken, stirring often.
- Step 4: Stir in fresh thyme and parsley. Adjust the sauce’s consistency with a splash of reserved pasta water if needed. Add the drained pasta to the pan with the Brie sauce, adding some reserved pasta water for a glossy consistency, adjusting to how you like it. Toss gently over low heat until the sauce evenly coats the pasta.
5. Step 5: Remove the bacon and stuffing from the oven. Crumble both into small pieces. Plate the pasta, then sprinkle the crispy bacon and stuffing over the top as festive garnishes
Hint: Cook your pasta al dente and save a cup of pasta water. This starchy liquid helps adjust the sauce’s consistency, ensuring it clings perfectly to the pasta.
Substitutions
If Sausages: Swap sausages for ground pork, turkey, or chicken for a leaner option. For a plant-based alternative, use vegan sausage crumbles or lentils to maintain the texture and protein content.
Maple Syrup: Replace maple syrup with honey or brown sugar for similar sweetness. If you prefer a less sweet dish, a touch of balsamic glaze adds a rich depth.
Olive Oil: Substitute olive oil with butter for extra richness or vegetable oil for a more neutral flavor. If you’re looking for something unique, try garlic-infused oil for added depth.
White Wine: Use extra chicken stock instead of white wine to keep the sauce alcohol-free. A splash of apple cider vinegar or lemon juice can mimic the acidity wine provides.
Shallots: Swap shallots for red onions, yellow onions, or leeks, which offer a similar aromatic base. For a milder taste, try spring onions. For a tomato based sauce add fresh tomatoes to this easy brie pasta.
Garlic: Replace garlic cloves with garlic paste or powder in a pinch. If garlic is unavailable, a small amount of onion powder can add some of its essence.
Brie: Substitute Brie with Camembert, cream cheese, or mascarpone for a similar creamy texture. If you want a sharper flavor, blue cheese can be a bold alternative.
Chicken Stock: Replace chicken stock with vegetable stock for a vegetarian-friendly version. For a richer sauce, use a mix of cream and water instead.
Fresh Thyme: Swap fresh thyme for dried thyme, using about half the amount. If thyme isn’t available, rosemary or oregano are great substitutes.
Fresh Parsley: Use dried parsley, though it won’t have the same brightness. Alternatively, cilantro or chives can add a fresh touch.
Bacon: Replace bacon with pancetta or prosciutto for a similar salty, crispy texture. For a vegetarian option, try smoked tofu or crispy fried mushrooms.
Stuffing Mix: Swap stuffing mix for breadcrumbs tossed with herbs for a crunchy topping. Crumbled cornbread or savory granola can also add an interesting texture.
Pasta: Use any sturdy pasta like penne, rigatoni, or fusilli in place of your chosen pasta. For a gluten-free option, try chickpea or lentil pasta. Use spaghetti if you would prefer to use long pasta for a creamy brie spaghetti.
Variations
Vegetarian Brie Pasta: Replace sausage and bacon with sautéed grape tomatoes or fresh basil for a burst of freshness. Add a sprinkle of parmesan cheese and some toasted breadcrumbs for texture.
Spicy Brie Pasta: Add red pepper flakes to the sauce for a fiery twist. Pair with spicy sausage or a drizzle of chili oil for heat.
Mediterranean Brie Pasta: Add roasted cherry tomatoes, olives, and artichokes for a Mediterranean spin. Garnish with crumbled feta or chopped fresh basil for a bright finish.
Equipment
Storage
Store leftover Brie and Sausage pasta in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a baking dish and add a splash of cup of pasta water, chicken stock, or white wine to loosen the sauce. Cover with foil and warm in a preheated oven at 350°F (175°C) for 10–15 minutes, or until heated through. Alternatively, reheat gently in a pan over low heat, stirring frequently to prevent the creamy sauce from breaking.
For longer storage, freeze individual portions in airtight containers for up to 1 month. To thaw, transfer the container to the refrigerator overnight. Reheat using the methods above, adding extra liquid if necessary. Note: The texture of the Brie sauce may change slightly after freezing, but a quick stir with a touch of olive oil or broth restores its creaminess.
Top Tip
Add lemon juice for brightness or a pinch of red pepper flakes for spice. Fresh basil or parsley brings freshness, while parmesan cheese enhances the savory depth.
FAQ
Brie should be served at room temperature for optimal flavor and texture. Its edible rind enhances the taste but can be removed if preferred. Pair with complementary ingredients like fruits, nuts, or savory items.
No, the rind is typically left on when baking Brie as it helps hold the cheese together while melting. It’s edible and adds a subtle earthiness to the dish. In the case of the dish, we remove the rind so the brie melts in to a sauce.
Brie pairs beautifully with fruits like apples, grapes, and cherry tomatoes, nuts, honey, white wine, crusty bread, and herbs like fresh basil. It’s versatile, complementing both sweet and savory flavors.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with brie and sausage pasta:
Recipe
Brie and Sausage Christmas Pasta with Bacon Recipe
Equipment
- Large skillet
- Cutting board
- Large Pot
Ingredients
- 4 sausages
- 1 teaspoon maple syrup
- 1 tablespoon olive oil
- 100 ml white wine (optional) can use extra stock
- 3 shallots
- 2 garlic cloves
- 160 g Brie soft, strength 1, cut off the rind
- 200 ml chicken stock
- 5 g fresh thyme
- 5 g fresh parsley
- 4 bacon rashers
- 85 g stuffing mix sage and onion
- 350 g pasta
Instructions
- Preheat your oven to 400°F (200°C). Prepare the stuffing according to package instructions and spread it on a baking tray. Add the bacon to the other side of the tray or use a separate one. Bake for 20–25 minutes until crispy.85 g stuffing mix, 4 bacon rashers
- While the toppings bake, heat olive oil in a large pan over medium heat. Add the shallots and sauté for about 5 minutes until softened. Remove the casing from the sausages and crumble them into the pan. Cook for 4–5 minutes, stirring to break them into smaller pieces.4 sausages, 3 shallots, 1 tablespoon olive oil
- Drizzle with maple syrup and let the sausage caramelize and brown the add in the garlic and cook for another minute. Pour in the white wine (or extra chicken stock if not using wine) to deglaze the pan, scraping up any browned bits. Let it simmer for a minute to reduce slightly.1 teaspoon maple syrup, 100 ml white wine, 2 garlic cloves
- At this point begin to boil your pasta according to package instructions until al dente. Turn down the heat to low and push the sausage to the edges of the pan, cut off the rind of the brie and place it in the centre. Stir the Brie in a circular motion with a spoon while adding chicken stock a little at a time. Continue stirring until the Brie has fully melted into a smooth sauce. Let the sauce simmer for 5 minutes to thicken, stirring often.160 g Brie, 200 ml chicken stock, 350 g pasta
- Stir in fresh thyme and parsley. Adjust the sauce’s consistency with a splash of reserved pasta water if needed. Add the drained pasta to the pan with the Brie sauce, adding some reserved pasta water for a glossy consistency, adjusting to how you like it. Toss gently over low heat until the sauce evenly coats the pasta.5 g fresh thyme, 5 g fresh parsley
- Remove the bacon and stuffing from the oven. Crumble both into small pieces. Plate the pasta, then sprinkle the crispy bacon and stuffing over the top as festive garnishes
