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Linguine with Sun Dried Tomatoes and Brie

A delicious pasta dish made with linguini, sundried tomatoes, cream, and brie, parmesan and romano cheese.

This recipe for Linguini with Sun Dried Tomatoes and Brie wasn’t on our original schedule for this week.  A blizzard named “Nemo” hit New England this past weekend, and our area of Southeastern Massachusetts was hit hard with very strong winds that knocked down trees and power lines and doing very widespread damage.

We’ve been without power at home since Friday and originally, we camped out in our family room in front of the fireplace to stay warm.  But our house temperature was down to 40 degrees yesterday morning and we were running out of firewood – so we packed up and now we’re having an impromptu vacation at a hotel (with heat and electricity!!) until the power comes back on at home (which we’re hearing may still be a few long days from now…).

A delicious pasta dish made with linguini, sundried tomatoes, cream, and brie, parmesan and romano cheese.

This Linguini with Sun Dried Tomatoes and Brie has been waiting in the wings to share with you…saved for a situation like this when we couldn’t publish our originally planned posts.  This delicious recipe is another one of my husband’s creations and what we call “A.I” (see here for more about what “A.I” means) – a recipe that came about from ingredients we found in the refrigerator that Jack creatively threw together and now we have a delicious new recipe!

This pasta dish is pure comfort food – linguini tossed with crispy pancetta, super flavorful sun-dried tomatoes, and a rich, cheesy cream sauce made with a combination of brie, Parmesan and Romano cheeses.  We’re missing the comforts of home right now but thankful that we and our friends and neighbors are safe, and happy to be able to share this delicious recipe with you today.


Linguine with Sun-Dried Tomatoes and Brie

Linguine with Brie and Sundried Tomatoes
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings


  • 1 pound linguini
  • 2 ounces pancetta, diced
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ cup sun-dried tomatoes, roughly chopped (if packed in oil, drain)
  • 1 cup or more of reserved pasta water
  • 1 cup heavy cream
  • 4 ounces roughly chopped brie
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Romano cheese
  • 4 tablespoons chopped fresh basil


  1. Cook pasta according to package directions. Reserve one cup or more of the pasta water.
  2. While pasta is cooking, in a large sauté pan, cook pancetta in olive oil over medium high heat until crispy.
  3. Reduce heat to medium and add chopped shallots. Sauté for 2 minutes.
  4. Add garlic and sauté for an additional minute.
  5. Add chopped sun-dried tomatoes and one cup of reserved pasta water. Simmer over medium heat until water has been absorbed by the tomatoes.
  6. Add in cream and chopped brie. Stir until brie has melted.
  7. Add in cooked pasta, Parmesan and Romano cheese and stir to combine. ( Add a bit more pasta water as needed to give the dish a creamy consistency). Cook over medium heat for another minute or two to blend flavors.
  8. Remove from heat. Toss with fresh basil and serve immediately.

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