Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water then drain the pasta.

Heat olive oil in a large pan over medium heat. Add the Italian sausage and cook until about 80% browned, breaking it up into small pieces as it cooks.

Push the sausage to one side of the pan and add the diced onions, carrots, celery, and garlic. Cook for about 2 minutes, then mix everything together and continue cooking for another 3-4 minutes, or until the vegetables are softened.

Add chili flakes, garlic powder, paprika, salt, black pepper, Italian seasoning, and tomato paste. Sauté for 1 minutes until fragrant. Pour in vodka and let it cook off for 1-2 minutes.

Add the tomato sauce, reserved pasta water, heavy cream, and grated parmesan. Stir to combine and let it simmer on low for 3-5 minutes, or until it thickens to your desired consistency.

Add the cooked pasta and chopped parsley. Toss until the pasta is evenly coated in the sauce.

Plate the pasta and top with burrata. Serve warm and enjoy!