Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Roughly chop the parsley. Add the pasta to the boiling water. Cook 9-11 minutes, until al dente. Drain.

Heat a drizzle of oil in a large tall-sided pan over medium-high heat. Add the pancetta to the pan. Cook, tossing, for 4-5 minutes, until crispy and golden brown. Remove the pancetta with a slotted spoon, reserving the oil. Place onto a paper towel.

Heat the same pan over medium heat. Add the garlic to the reserved pancetta oil. Cook 30 seconds, until fragrant. Whisk in the flour, and cook another 1 minute. Slowly whisk in the milk, adding a little bit at a time, until fully incorporated. Bring to a boil. Cook 1-2 minutes, until thickened. Remove from heat, and stir in the parmesan. Once melted, stir in the tomatoes and spinach to wilt. Season generously with salt and pepper. TIP: If the sauce isn’t hot enough to wilt the spinach, return pan to medium heat.

Preheat the broiler to high or the oven to 500. Melt 1 Tablespoon butter in the microwave (or a small pan). Toss the panko and half the parsley into the melted butter. Season with salt and pepper.

Broil the pasta: Toss the pasta, pancetta, and remaining parsley into the sauce. Season with salt and pepper. Sprinkle the panko mixture over the pasta. Transfer to the oven to broil 2-3 minutes, watching carefully, until golden brown.

Finish: Serve the rigatoni “a la vodka” straight out of the pan and enjoy!