Using a mortar and pestle, mash the peeled garlic cloves into a fine puree.
Finely chop the red onion. Heat a drizzle of olive oil in a pan and sauté the chopped onion and garlic puree until they begin to brown.
Stir in the chili flakes, tomato paste, and vodka.
Pour in the heavy cream, mix thoroughly, and let the sauce simmer.
In a separate pot, boil the tortiglioni pasta according to package directions. Before draining, reserve 2 ladles of the pasta cooking water.
Add the reserved pasta water and the cooked pasta directly into the simmering sauce. Grate some of the parmesan cheese over the top and mix until the pasta is well coated.
Plate the pasta and garnish with remaining grated parmesan, chopped parsley, and a whole burrata in the center. Finish with a sprinkle of chili flakes and a drizzle of olive oil.
Cook it hands-free.
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