Pasta:

1. Bring water to a boil in a large pot and add a handful of salt to the water.
2. Add in pasta and cook until al dente, approximately 8-13 minutes. 

Vodka Sauce:

1. In a large pan with high sides, melt butter and olive oil on low heat.
2. Once the butter is melted, mix in the onion and sautee until clear. Add in the minced garlic and continue to sautee. 
3. Add sauteed garlic and onions into the crockpot with butter and oil. 
4. Add the puree, heavy cream, vodka, basil, pepper, and parmesan cheese into the crockpot and mix thoroughly.
5. Add in the cheese from the inside of the burrata balls and stir into the sauce.
6. Cook sauce on low for 4-6 hours, stirring regularly.

Assembly:

1. Once the sauce is cooked and pasta is al dente, drain the pasta water and pour pasta into a large pasta bowl. 
2. Mix in ladles of the vodka sauce together so all pasta is coated with the cheese mixture.
3. Transfer to a serving bowl and top with extra fresh basil, ground black pepper, and grated parmesan cheese.