In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Sauté 2 minced garlic cloves for about 1–2 minutes until fragrant but not browned.

Add 3 tablespoons of tomato paste and cook for 3–4 minutes until it darkens. Gradually stir in 1 cup of heavy cream and season with salt, pepper, red pepper flakes, and 1 teaspoon of dried basil.

Finish by stirring in 2 tablespoons of butter and 1/4 cup of grated Parmesan until melted and smooth.

Set up a breading station with three shallow dishes: one with seasoned flour, another with 2 whisked eggs, and the last with 1 cup of Panko breadcrumbs.

Pat the fresh burrata dry. Dip it into the flour, coating lightly, then into the egg, and finally roll in the breadcrumbs until evenly coated.

Heat about 1½ inches of olive oil in a deep skillet over medium-high heat until it reaches 350°F.

Carefully lower the breaded burrata into the hot oil in batches, frying for 2–3 minutes on each side until golden brown.

Transfer the fried burrata to a plate lined with paper towels to drain excess oil.

To serve, ladle warm spicy vodka sauce onto a serving plate, place the hot fried burrata on top, and garnish with fresh basil and extra grated Parmesan.