Peel the onion and garlic. Cut the onion into strips and chop the garlic and chili.
Lightly mix the San Marzano tomatoes in a tall bowl using a hand blender.
For the sauce, place a large pan on the heat. Remove the skin from the salsiccia and fry in the pan. Divide into large pieces with a spoon. (No additional oil is required for frying).
After about 5 minutes, add the onions and sauté until translucent. Also add the garlic, chili and rosemary sprigs.
When everything has taken on a nice color, add the tomato paste and deglaze with white wine after 2-3 minutes. When the white wine has evaporated, top up with the San Marzanos and reduce the sauce for 5 minutes. Taste the sauce and add more salt if necessary.
At the same time, cook the pasta in a large pan of boiling salted water until al dente.
Drain the finished pasta, add to the sauce while hot and mix well.
Place the pasta in a preheated serving bowl, top with the burrata balls and basil and finish with a few drops of olive oil.