Ingredients:

  • 8 oz short pasta (Rigatoni, Penne, or Fusilli)
  • 5.2 oz Boursin Garlic & Fine Herbs Cheese
  • 1 cup cherry tomatoes

Instructions:

  1. Boil the short pasta in heavily salted water for 1 minute less than the package instructions to achieve a perfect al dente texture.
  2. Before draining the pasta, reserve exactly 1 cup of the starchy pasta cooking water.
  3. In a stainless steel skillet or deep sauté pan over medium-high heat, toss the cherry tomatoes until the skins blister and they begin to release their juices, creating a light sauce base.
  4. Remove the tomato pan from the heat. Add the hot, drained pasta and the entire wheel of Boursin cheese.
  5. Slowly drizzle in half of the reserved pasta water while tossing the mixture constantly. The cheese will melt and emulsify with the starch water to create a glossy, smooth coating. Add more water as needed to reach your desired consistency.