Pasta with Brie Sauce from Michelle:
(via Gianina Bunce)
1. Sauté in saucepan:
Olive oil covering bottom of pan
2 Tbsp. crushed garlic
Chopped olives (as many as you like in sauce) I use 1/3 - 1/2 of a small can and freeze the rest
1/4 to 1/2 tsp red pepper flakes
1 large can crushed tomatoes and stir.
1 tsp. coarse salt
1 tsp. fresh ground pepper
1/4 tsp. oregano
1 tsp. white sugar
1/4 tsp. basil
1/4 cup parmesan cheese
Cook for a few minutes on medium heat
1 block of brie cheese (I get a 1 pound wheel at Sam's/Costco and cut it into quarters. I use one quarter per batch (4 oz). Wrap the rest in freezer paper and put in a freezer bag in the freezer. Then they are ready to go for the next time you want to make it. It's much cheaper than buying it at the regular grocery store and then you always have it on hand. Peel the skin off with a vegetable peeler. Break cheese up in to pieces and stir into sauce until it melts. Serve over your favorite pasta.