I heat the chillies in a bit of extra virgin olive oil, turn off the heat, pop in the drained pasta, then diced cheese and some of the cooking water. A quick stir and job's done. Black pepper and parmesan finish it off.

Stealing that. Never thought to put brie with pasta.

I first had it twenty-odd years ago it in Lido de Jesolo near that Venice: macaroncini with chilli and brie. Been making versions of it ever since. It is a good combination.