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Heat olive oil in a pan over medium heat and sauté the finely diced shallots until soft. Add the garlic and basil and cook until fragrant.
Stir in the gochujang, the tin of tomatoes, salt and pepper. Let the sauce simmer until it reduces by about three quarters and the flavour concentrates.
Pour in the vodka and let it cook off. Meanwhile, cook your pasta in well-salted boiling water.
Add a ladle of pasta water to the sauce and stir in the cream. Remove the basil.
Stir through a generous handful of parmesan, then add the al dente pasta along with another ladle of pasta water. Toss everything together until glossy and well coated. Adjust seasoning if needed.
Transfer the pasta to a baking dish and bake until bubbling with lightly golden edges.
Finish with burrata, a drizzle of hot honey, cracked black pepper and extra parmesan. Break the burrata and let it melt into the sauce before serving.