Cook the Pasta - Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve about ½ cup of the pasta water before draining the pasta. After draining the pasta, toss with a bit of olive oil to prevent the pasta from sticking together. Cover and set aside.

Prepare the Sausage - As soon as you place the pot of salted water on the burner for the pasta, heat the olive oil in a large skillet over medium heat. Remove the casing from the sausage and crumble the sausage into the skillet. Cook, breaking it up with a wooden spoon or a spatula. Cook until browned and cooked through, about 5-6 minutes. Transfer sausage to a plate or bowl, cover and set aside.

Sauté shallots, garlic and seasonings - Add the chopped shallots to the skillet adding more olive oil to the pan if the pan is too dry. Sauté until shallots are translucent, about 2-3 minutes. Add the garlic, the herbs, and the spices and cook for another 3 minutes, until fragrant.

Add tomatoes - Add the canned diced tomatoes to the skillet and stir to combine. Season with salt and pepper and let the mixture simmer for 2-3 minutes.

Add the sausage, pasta, and pasta water - Add the sausage, cooked pasta, the Parmesan, and a few tablespoons of the starchy pasta water to the skillet. Toss to combine and coat the pasta. As it simmers the sauce will thicken. If it gets too dry add more of the pasta water a tablespoon at a time. Continue to cook another 2-3 minutes to heat everything through. The starch from the pasta water when combined with the oil helps to create an emulsion that coats the noodles.

Add the Burrata - Remove the skillet from the burner and tear the fresh burrata cheese into pieces over the pasta. The heat from the pasta will melt the burrata.

Serve - Transfer to bowls or plates garnish with torn basil leaves and enjoy!