Cook the tomato paste in butter and olive oil for 2-3 minutes before adding other ingredients to deepen its flavor and remove any metallic taste, creating a richer sauce foundation.

Finely mince Calabrian chilis and taste as you go—their heat varies by brand, so build flavor gradually to avoid overpowering the delicate balance of cream and acidity.

Reserve starchy pasta water and add it gradually off-heat while whisking to create a silky, cohesive sauce that clings to tortellini; this starch is crucial for preventing the cream from breaking.

Add burrata to individual plates just before serving—never cook or stir it into the hot sauce, as it will melt into a puddle; the warm pasta will soften it perfectly while maintaining its creamy texture.

Let the vodka simmer for at least 3-4 minutes to cook off the harsh alcohol and allow its subtle grape notes to marry with the tomato and cream, enhancing overall richness without tasting like spirits.