In a medium-heat pan, cook the sausage until all the fat is rendered and it's beautifully crispy.

Place the sausage to the side, saving the leftover oil.

Add more EVOO if needed, then add in the tomatoes, roughly diced shallot, and garlic to the same pan. Season with sea salt, black pepper and dried basil.

Allow this to cook for approximately 15-20 mins, with the lid on. Be mindful that the heat isn't too high, we want a gentle simmer. Cook until the tomatoes are soft enough to burst. This is the foundation of the sauce.

Place the cooked tomato and garlic into a blender with a ball of burrata. Add some more EVOO if desired, then pulsate until the ingredients are fully emulsified.

Cook pasta noodles according to package, until al dente. Save some pasta water for sauce.

Pour blended sauce into a pan, on low heat. Loosen up the sauce with some pasta water.

Add salt and pepper to taste, as well as oregano and chili flakes to the sauce, and then mix in the al dente pasta.

Turn off heat, and add in some grated parmesan, then mix to combine.

Basil Parmesan: add 2.7oz cold parmigiano (cut into quarters) and a handful of basil leaves to a food processor. Then blitz until it looks crumbly and bright green - this stuff is amazing! Sprinkle on top of pasta for an extra kick of flavor.