"In Italy, it's all about the sauce, and the pasta is usually a carriage for the beautiful sauce - but you don't wanna overload it. Just enough to lightly coat the pasta."
"Pasta sauce is actually referred to as a 'condimento' or condiment, which tells you how sauces are viewed: as a complement to dress and enhance the pasta, not bury it."
"Cook your pasta al dente, add it to the pan with a little bit of sauce and some of the pasta water, and perhaps a little more of the pasta sauce that you're going to serve it with."
In Italy, pasta is viewed as a vehicle for sauce, not overwhelmed by it. Chef Jasper J. Mirabile Jr. emphasizes that sauces should complement the pasta, allowing its flavor to be appreciated. High-quality pasta deserves a restrained approach to saucing, ensuring the noodles' texture and taste remain distinct. To achieve this, cook pasta al dente, add it to the pan with a small amount of sauce and pasta water, gradually building up the sauce for a balanced bite.
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