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1
Pre-heat your oven to 400 degrees and line a cookie sheet with parchment paper or tin foil.
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2
Place the halved tomatoes, the whole garlic, and the chopped onion on the cookie sheet. Generously drizzle the vegetables with olive oil then season the veggies with salt and pepper.
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3
Roast the veggies in the oven for 30-50 minutes or until caramelized. My oven is old so it's not as powerful as some. I roasted my vegetables for 50-60 minutes.
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4
Remove the roasted vegetables from the oven. Pour them into a food processor or blender. Blend the roasted vegetables until smooth. Set aside.
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5
Cook the diced bacon in a large skillet over medium-high heat until they are crispy, roughly 7-8 minutes. Carefully discard most of the bacon grease but leave approx a tablespoon. You can eyeball it.
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6
Carefully add the vodka and cook until the liquid reduces to half, roughly 5 minutes.
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7
Now add the pureed roasted vegetables and the sugar, stir until everything is well combined. Turn the heat down to low and allow the sauce to simmer for 1 hour (longer if you have time).
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8
While the sauce is simmering make the tortellini according to the manufactures instructions. Once the pasta is cooked and drained add it to the sauce and stir until all the pasta is coated with the sauce. Taste and adjust the seasonings to your preference. Note, burrata cheese is salty so you may not need additional salt.
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9
Serve the pasta in bowls then top with burrata cheese and fresh basil.
