Brie and Sausage Christmas Pasta with Bacon Recipe
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.
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
Notes
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.
Nutrition
Calories: 732kcalCarbohydrates: 52gProtein: 32gFat: 43g
Tried this recipe?Let us know how it was!