Tomme Vodka Sauce

Tomme Vodka Sauce

Tomme Vodka Sauce (Enough for 4 servings of a short pasta)

by Adithya Krishnamoorthy


  • 2 teaspoons Olive Oil
  • 1 small Onion, diced
  • 4 cloves of Garlic, minced
  • 1 tablespoon Chilli flakes, or to taste (see tips)
  • 2 tablespoons Tomato paste
  • tablespoons Vodka
  • ½ cup Fresh Cream (25% Fat)
  • ¼ cup Käse Cheese Tomme, finely grated
  • Optional - Scant ¼ teaspoon Nutmeg (grated or powdered) 
  • Salt, to taste
  • Black Pepper, to taste
  • Basil, to garnish
  • Short Pasta of choice, saving ½ cup of pasta water


  1. Heat oil in a medium pan until lightly rippling. Add onions and sauté until translucent.
  2. Add garlic and chilli flakes, continue sautéing until garlic gently browns.
  3. Add tomato paste, allow the paste to cook gently and create a fond (layer of ingredient on bottom of the pan).
  4. Deglaze pan with vodka, stirring continuously to scrape up all of the fond.
  5. Lower the heat, pour in fresh cream, stir constantly to avoid burning.
  6. Stir in the grated cheese, using pasta water to adjust consistency.
  7. Grate in nutmeg, add salt and pepper as required.
  8. Plate with basil leaves and grated cheese, serve hot.

Käse Tomato Vodka Pasta


  • Nutmeg is optional, but recommended to balance the creaminess.
  • In place of chilli flakes, feel free to use a Calabrian chilli paste for a heightened flavour.

Kāse Tomme Cheese

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