Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Peel, then mince or grate garlic. Cut tomato into 1/4-inch pieces.

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then prosciutto. Cook, stirring occasionally, until prosciutto is golden-brown, 6-8 min.**

While prosciutto cooks, add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return spaghetti to the same pot, off heat.

While spaghetti cooks, add garlic, 1/2 tsp chili flakes (dbl for 4 ppl). (NOTE: Reference heat guide.) and crushed tomatoes to the pan with prosciutto. Season with salt and pepper. Bring to a boil over medium-high. Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 1-3 min.

While sauce cooks, combine vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add tomatoes and spinach. Season with salt and pepper, then toss to combine.

Add sauce and half the Parmesan to the pot with spaghetti. Stir to combine. Divide spaghetti and salad between plates. Sprinkle remaining Parmesan over spaghetti.