Fettuccine with Seared Tomatoes, Spinach, and Burrata

Don't skimp on butter: there's a lot of it here, but it makes a great tomato sauce that perfectly covers the noodles. Burrata is a rich, delicious fresh mozzarella cheese seasoned with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese manufacturer) produces and sells it in the fine cheese section of many major supermarkets.
Prepare the pasta according to the directions on the package, without adding salt or fat; strain.While the pasta is cooking, preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Place the halves of the tomatoes, cut side down, in the pan; cook for 1 1/2 minutes or until they are lightly browned. Stir in tomatoes; cook for 30 seconds. Remove tomatoes from the pan; set aside.Reduce heat to low. Pour the oil into the pan; stir to coat. Add the red pepper and garlic; cook for 2 minutes or until fragrant, stirring occasionally. Put the canned tomatoes in a mini-chopper or food processor; chop until almost smooth. Add the mashed tomatoes and salt to the butter mixture; cook for 8 minutes, stirring occasionally.Remove the pan from the heat. Add the spinach and cooked pasta; mix well until the spinach wilts slightly. Place about 1/3 cup of the pasta mixture in each of the 4 shallow bowls. Spread the halves of the sauteed grape tomatoes evenly over the portions. Top each serving with about 2 tablespoons of burrata cheese and a sprinkle of freshly ground black pepper.