In a medium saucepan, combine the tomatoes, onion, garlic, sugar, cream, thyme, basil, vinegar and salt. Bring to a simmer and cook for 1 hour, until flavorful. Remove the herb sprigs. If you like, you can purée the sauce in a blender or with an immersion blender. Season to taste.

Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot.

Toss the pasta with the tomato sauce, prosciutto and roasted tomatoes. Divide between plates and top with a burrata ball and fresh basil.