Heat olive oil in a large pot over medium heat
Add diced shallot and cook until softened
Add garlic cloves and basil sprig, cook until fragrant
Add prosciutto and cook briefly
Pour in puréed san marzano tomatoes and salt
Add beef broth and bring to a simmer
Add pasta and cook until al dente
Stir in heavy cream and red pepper flakes
Top with shredded parmigiano reggiano and burrata before serving
