• Karine Wlasichuk

Rosé All Day: the Food Kind

Updated: May 2, 2020

There is something so utterly underrated about a good rosé sauce. It is a nourishing way to spruce up a boring (okay, speak for yourself: I happen to be obsessed with tomatoes and garlic served in any fashion) marinara sauce and it can be vegan with the proper 'milk' choice. I never personally use cream when instructed as I do not see the need to add so much fat in our already-cheese-loving diets, so a low percent milk does the trick in my opinion! Now, me being the happy winoe that I am, I would recommend a nice Sauvignon blanc or Chardonnay pairing with your bowl of freshly cooked starch, but I have had a cold for the past few days and sparkling water has been my salvation. Do not cheers with that, however, it is a sign of extremely bad luck in Ukraine- you are most welcome. Before I get into a paragraph on more Slavic superstitions (there are many and they are addictive to learn), onto the sauce!

Note on quantities,


This sauce is made from scratch with fresh tomatoes- no cans needed! By filling up the food processor with cherry tomatoes (all kinds of yellow and dark red tones) and 4 garlic cloves, and then the oil, milk and cheese, it was enough for roughly 3 bowls (I love a lot of sauce, making the pasta to sauce ratio almost 1-1). So if you want to meal prep, I recommend filling it 2-3 times and stocking up the fridge!

You will need,

Milk (1/2 cup)

Mixed cherry tomatoes (chopped, enough to fill up the food processor as may times as you wish)

Mozzarella (or Parm! 1/2 cup while cooking, then another half when mixing in the cooked pasta)

Olive oil (I use tons)

Salt -pepper for taste

Garlic (4-5 cloves, minced)

Cavatappi Pasta (or any of your choice, enough for 3 bowls)

A few steps,


1. Chop the garlic and tomatoes and place in food processor. Sprinkle with salt, pepper and olive oil. Blend until smooth.

2. In a large-sized skillet, heat olive oil over medium heat. Add tomato mixture. Stir for 3-4 minutes.

3. Add milk and stir for 5 minutes, while whisking in 1/2 cup of the cheese. Set aside when the cheese has blended in the sauce smoothly.

4. Add cooked pasta and mix with the other 1/2 cup of cheese (or transfer to a bigger pot off the heat if preferred). Add salt and pepper to taste and serve- or let cool down and store in the fridge in separate containers for your weekly lunches!