Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Dice tomatoes into ½-inch pieces. Trim and thinly slice scallions.

In a small bowl, combine tomatoes, scallions, half the vinegar, a drizzle of olive oil, salt, and pepper (all the vinegar and a large drizzle of olive oil for 4 servings). Set aside until ready to serve, stirring occasionally.

Slice baguette crosswise into 8-10 rounds (16-20 rounds for 4 servings). Spread out on a baking sheet and drizzle with olive oil (large drizzle for 4); season with salt and pepper. TIP: For easy cleanup, line baking sheet with aluminum foil first.

Toast on middle rack until golden brown, 5-10 minutes.

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain. (Keep empty pot handy for Step 5.)

While pasta cooks, heat a drizzle of oil in a large pan (large pot or high-sided pan for 4 servings) over medium-high heat. Add sausage*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in cream sauce base and pesto; bring to a boil, stirring constantly, until evenly combined. Once boiling, turn off heat.

Return drained penne to empty pasta pot over medium heat. Add sausage mixture; stir in spinach a handful at a time until wilted and evenly combined. If needed, add splashes of reserved pasta cooking water until pasta is thoroughly coated in sauce.

In a large bowl, toss together mixed greens, dressing, salt, and pepper.

Place crostini on a serving plate and top with tomato mixture. Place salad in a serving bowl.

Divide pasta between plates and serve crostini and salad family style. Serve with Parmesan on the side to freshly grate over salad or pasta as desired.