In a medium Dutch oven, set over medium heat, add the olive oil. When warm, add the garlic and onion; cook until softened and translucent, about 5 minutes. Pour in the tomatoes, vodka, salt and crushed red pepper. Give it a good stir and bring the mixture to a simmer; cook until the vodka cooks out, about 10 minutes.
Mix in the chicken stock, water and pasta. Bring the liquid to a boil and then set your timer to 7 minutes, stirring it every so often.
At the 7-minute mark, taste the pasta. If it needs a bit more time, set a timer for a minute or so. Then turn the heat off. Stir in the heavy cream and allow the pasta to stand for a minute. This allows the pasta to soak up any of the residual liquid. Give it a taste and adjust the salt to your liking. Divide amongst bowls and top with a few pieces of burrata, a pinch of crushed red pepper, and some minced basil.