Save I stumbled on this recipe during a frantic weeknight when the fridge looked bare except for a tub of Boursin someone left after a party. The tomatoes were wrinkled but still good, and I figured why not throw it all in the oven and see what happens. What came out was this glossy, impossibly creamy sauce that clung to every twist of pasta like it had been simmering for hours. My husband looked up from his plate and said, This is restaurant food, and I just shrugged because honestly, I was as surprised as he was.
The first time I made this for friends, I panicked because I forgot to buy Parmesan and thought the dish would fall flat. But when I pulled that baking dish out and the tomatoes were blistered and the cheese was bubbling, nobody even noticed. One friend scraped her plate clean and asked if I had been hiding this recipe from her on purpose. I havent made pasta any other way since.
Ingredients
- Cherry tomatoes: They roast down into these sweet, jammy bursts that make the whole sauce, so dont skip the step of letting them blister and char a little.
- Boursin cheese: This is the star and the reason the sauce tastes so rich without any roux or reduction, the garlic and herb version is key.
- Garlic: Fresh cloves add that punchy background note, I learned the hard way that jarred minced garlic just doesnt bloom the same way in the oven.
- Pasta: Short shapes like penne or fusilli grab the sauce better than long noodles, and I always go for something with ridges.
- Olive oil: A good drizzle helps the tomatoes caramelize and keeps everything from sticking, plus it makes the dish smell incredible while it bakes.
- Heavy cream: Totally optional, but if you want it extra silky and cant stop yourself, a splash does wonders.
- Red pepper flakes: Just a pinch cuts through the richness and wakes up the whole dish without making it spicy.
- Fresh basil: I tear it over the top right before serving because it smells like summer and makes it look like you tried harder than you did.
Instructions
- Preheat and prep:
- Get your oven to 400°F and toss the tomatoes in a baking dish with olive oil, garlic, salt, pepper, and red pepper flakes if youre using them. Make sure every tomato is slicked with oil so they roast evenly.
- Nestle the cheese:
- Drop the whole round of Boursin right in the center of the tomatoes and drizzle a little more oil over the top. It looks odd at first but trust the process.
- Roast until bubbly:
- Slide the dish into the oven for 25 to 30 minutes, until the tomatoes are bursting and the cheese is soft enough to stir. The smell will make you impatient, but let it finish.
- Cook the pasta:
- While everything roasts, boil your pasta in salted water until its just al dente. Save half a cup of that starchy water before you drain, youll need it to loosen the sauce.
- Stir the sauce together:
- Pull the dish out and use a spoon to mash the Boursin into the tomatoes until it all melts into a creamy coating. If you want it richer, stir in the heavy cream now.
- Toss the pasta:
- Add the drained pasta and some of the reserved water to the baking dish and toss everything together until every piece is glossy. Taste it and add more salt or pepper if it needs it, then scatter basil on top before you serve.
Save There was a night last winter when I made this after a long day and my daughter wandered into the kitchen drawn by the smell. She stood on her tiptoes to peek into the oven and said it looked like a painting. We ate it straight from the baking dish with forks, no plates, no fuss, and it felt like the kind of meal that makes you remember why you love cooking in the first place.
Making It Your Own
I started throwing in handfuls of spinach or roasted zucchini when I need more vegetables, and it folds right into the sauce without changing anything. If youre feeding someone who needs protein, grilled chicken or shrimp on top works beautifully and makes it feel like a full dinner. Ive also swapped in whole wheat pasta when I want something heartier, and gluten free works just as well if thats what you need.
What to Serve Alongside
This dish is rich enough to stand alone, but I like to keep a simple arugula salad with lemon and olive oil on the side to cut through the creaminess. A crusty baguette for mopping up the sauce is not optional in my house, and if youre pouring wine, a crisp Sauvignon Blanc or Pinot Grigio is perfect. Sometimes I just set out a bowl of olives and call it done.
Storage and Reheating
Leftovers keep in the fridge for up to three days, and honestly they might taste even better the next day once the flavors have melded. I reheat it gently on the stovetop with a splash of water or milk to bring the sauce back to life, because the microwave can make it a little dry. If the pasta has soaked up too much sauce overnight, just loosen it up and it will taste like you just made it.
- Store it in an airtight container so it doesnt pick up fridge smells.
- Add a drizzle of olive oil before reheating to keep it from sticking.
- Freshen it up with a handful of torn basil or a squeeze of lemon right before serving.
Save This is the kind of recipe that makes you look like you know what youre doing even when youre winging it. Keep a tub of Boursin in the fridge and some cherry tomatoes on hand, and youll always have an answer to whats for dinner.
Recipe FAQs
- → What type of pasta works best?
Penne or fusilli are ideal as their shapes hold the creamy sauce well, but any dried pasta can be used.
- → Can I add extra vegetables?
Sautéed spinach or roasted zucchini make excellent additions, adding texture and nutrients.
- → Is heavy cream necessary?
The dish is creamy without it, but a splash of heavy cream adds extra richness and smoothness.
- → How do I prevent the cheese from drying out while roasting?
Drizzle olive oil over the cheese before roasting to keep it moist and help it melt evenly.
- → What herbs complement the flavors best?
Fresh basil garnish brightens the dish, while the Boursin cheese already includes garlic and fine herbs for depth.