Dice onion and mince garlic. Heat oil in a pan and soften onion and garlic with crushed chillies without colour. Add tomato puree, chopped tomatoes, a little vegetable stock and stalks of basil and allow to cook out for 10 minutes on a low heat. Meanwhile cook pappardelle pasta in salted boiling water until al dente . When sauce is ready blitz with a hand blender until smooth then add some semi dried cherry tomatoes and just a hint of cream. Season to taste. Once past a is cooked transfer to sauce to coat evenly and then place onto serving dish. Pull burrata apart and place onto pasta, garnish with basil oil and petals and some cracked black pepper.