Mince your garlic cloves and set aside. Cut the prosciutto into thin ribbons. Heat 2 teaspoons of olive oil in a large pot over medium-high heat and add the prosciutto ribbons, cooking for 5-7 minutes, stirring occasionally, until the edges are crispy and it has rendered its fat. Transfer the cooked prosciutto to a paper towel-lined plate to drain, leaving the flavorful oil in the pot. While the prosciutto cooks, tear your burrata cheese into bite-sized pieces and set at room temperature so it's ready to add at the end.

To the pot with the prosciutto oil still over medium-high heat, add the dry white wine and let it reduce for 4 minutes, scraping up any browned bits from the bottom—this concentrates the wine's acidity and flavor. Lower the heat to medium, add the butter and minced garlic, cooking for about 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly and develop deeper flavor. I like to let the tomato paste cook in that butter and garlic mixture because it removes the raw taste and adds a rich, concentrated sweetness to the sauce.

Combine the beef broth, half and half, worcestershire sauce, oregano, basil, parsley, mustard powder, and honey in a bowl to create your sauce mixture. Pour this into the pot along with the tomato sauce, stirring well to combine all the flavors. Add the dry ziti pasta directly into the sauce and stir to coat. Bring the mixture to a boil, then reduce heat to medium and cook according to the package directions, stirring occasionally to prevent sticking and ensure even cooking. The pasta will absorb the flavorful liquid as it cooks, creating a creamy, herb-infused dish.

Once the pasta is cooked through and most of the liquid has been absorbed, reduce the heat to low. Stir in the cooked prosciutto from Step 1 and the freshly grated Parmesan cheese, combining gently until the cheese melts and creates a silky sauce. Taste and adjust seasoning with freshly cracked black pepper as needed. I always add the cheese off-heat or on very low heat to prevent it from becoming grainy or clumping.

Remove the pot from heat and scatter the room-temperature burrata pieces over the top of the hot pasta, distributing them evenly. Cover the pot with a lid and let it sit for 1-2 minutes off the heat—this allows the burrata to slightly warm and soften without fully melting, creating creamy pockets throughout the dish. Garnish with torn fresh basil and red pepper flakes to taste, then serve immediately while the pasta is still hot and the burrata is perfectly creamy.