Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into small crumbles, until browned and completely cooked through. If you’re using pork Italian sausage, ground pork should reach 160°F.

Add the minced garlic, Italian seasoning and red pepper flakes. Cook for about 30 seconds, just until the garlic becomes fragrant.

Pour in the marinara sauce and chicken broth. Stir in the uncooked pasta, making sure most of the pasta is submerged in the liquid.

Bring everything to a boil, then reduce the heat to maintain a steady simmer. Cover and cook for about 12–15 minutes, stirring every few minutes so the pasta doesn’t stick to the bottom.

Cook until the pasta is al dente and most of the liquid has been absorbed. Different pasta shapes absorb liquid differently, so add another splash of broth if the sauce gets too thick before the pasta is cooked.

Reduce the heat to low. Stir in the heavy cream, shredded mozzarella, parmesan and pepperoni. Cook for another 1–2 minutes, until the cheese has melted and the sauce is creamy.

Remove the pasta from the heat. Tear the burrata into pieces and arrange it over the hot pasta.

Top with additional pepperoni, fresh basil, parmesan and cracked black pepper. If you like that sweet-and-spicy pizza combination, drizzle a little hot honey over the top right before serving.

Serve immediately while the pasta is hot and the burrata is cold and creamy.