Here’s the secret: always taste one before draining. It should be tender but still have a little bite—like a firm handshake from a friendly giant. Overcooked frozen pasta is a crime against texture. Undercooked is a crime against your patience.
If it’s perfect, drain it immediately. But save a cup of that starchy water—it’s liquid gold for making sauce cling like a clingy ex.
Step 3: Sauce Strategically
Don’t just dump sauce on top like you’re painting a wall. Toss the pasta in a pan with a little butter or olive oil, then add your sauce and a splash of that pasta water. The starch helps the sauce coat every nook and cranny.
Pro tip: If you’re using jarred sauce, warm it first. Cold sauce on hot pasta is a tragedy Shakespeare could have written about.
