Heat 2 tablespoons of the olive oil to a large Dutch oven on the stovetop over high heat. Add crumbled hot Italian sausage and sweet Italian sausage slices and cook until browned, 5-7 minutes. Add onions, salt and pepper to taste, then cook until onions have softened, 4-6 minutes. Add basil chiffonade and minced garlic and cook for 1-2 minutes. Reduce stovetop burner to medium-low. Add vodka and San Marzano tomatoes (crushing by hand into pot or using a potato masher to get varying consistency), then bring to an uncovered simmer for 40-45 minutes, stirring occasionally.

While sauce is simmering, preheat oven to 350 degrees Fahrenheit. Fill a good-sized pot with water, adding salt and 1 tablespoon of the olive oil, then let come to a boil. Add buckwheat rotini and cook 1-2 minutes fewer than package directions in order to achieve al dente pasta, then drain. 

Add thyme, ancho chile powder, and heavy cream to simmering sauce, stirring to combine. Allow to simmer for 5-7 minutes.

Place half of the ricotta cheese, half of the parmesan cheese, and 2 tablespoons olive oil in a medium-sized bowl. Add the drained pasta and toss to combine and coat.

Add the simmered vodka sausage sauce to the bottom of a 9"x13" baking dish. Add the coated pasta and stir to mix well. Add the leftover ricotta cheese and parmesan cheese and mix well. Slice the balls of burrata cheese and place on top of the casserole, then move it into the preheated oven. Bake until casserole is bubbly and golden, 40-50 minutes.