Burrata Pasta with Popping Tomatoes

1. Brown the sausage: Crumble sausage into a skillet over medium-high heat. Cook until browned and a little crispy, letting it release its own fat — no added oil needed.
2. Add garlic + Calabrian chili + tomato paste: Stir in minced garlic, heaping 1 tbsp Calabrian chili, and 1 tbsp tomato paste. Cook ~30 seconds until fragrant and slightly caramelized.
3. Burst the tomatoes: Toss in Marzano grape or cherry tomatoes and cook until they soften and start to pop (~3–4 min).
4. Cook the pasta: Add orecchiette and 2½–3 cups chicken broth. Simmer until tender but still slightly firm (~10–12 min).
5. Finish creamy + spinach: Stir in heavy cream + parmesan. Toss in spinach, just until wilted.
6. Basil + burrata time: Tear fresh basil over the top. Nestle 2 burrata balls on top. Let sit 1–2 min to soften. Slice open if you want a little creamy chaos.