Start by boiling the water in a medium saucepan over high heat. Once boiling, mix in the tomato paste and add a generous amount of salt. Turn off the heat and set the broth aside.

In a wide, deep skillet, heat ¾ cup of extra virgin olive oil over medium-high heat. When the oil is hot, add the crushed chili peppers and minced garlic. Cook for about 1 minute, stirring frequently until fragrant.

Next, pour the crushed tomatoes into the skillet and bring the mixture to a simmer, which should take around 5 minutes. Season with a pinch of salt and ground black pepper.

Add the uncooked spaghetti to the skillet, spreading it out in a single layer. Gently push the spaghetti down and spoon the sauce over it to ensure the noodles are well-coated.

Increase the heat to high and let the pasta sit for about 3 minutes, allowing it to absorb some of the sauce. When the skillet appears dry, add a ladle of the warmed tomato broth without stirring or tossing the pasta.

As the broth is absorbed, continue adding another ladle or two of the tomato broth over the spaghetti. Lower the heat to medium-high and keep ladling in the broth, allowing the pasta to soak it up before each addition.

Once you've used about half of the broth, use tongs to carefully turn the spaghetti. You should notice some dark, crispy pieces forming, which contribute to the dish's rich flavor.

Continue to add broth and let the spaghetti absorb and char until all the broth has been used. Remove the skillet from the heat and transfer the pasta to bowls.

Top each serving with spoonfuls of burrata before serving.