Rigatoni Arrabbiata with Burrata – The Travel Bite

Ingredients

• 1 cup sun dried tomatoes
• 2 ounces Parmigiano reggiano
• 1/2 cup shelled walnuts
• 2 cloves garlic, peeled
• 2 tablespoons double concentrate tomato paste
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt, plus more for the pasta water
• 1/4 freshly ground black pepper
• 2 tablespoons unsalted butter
• 8 ounces dried rigatoni
• 2 cups fresh spinach leaves, washed
• One five-ounce ball of burrata cheese, drained and at room temperature