The best spaghetti sauce is Mezzetta marinara sauce, Rao's Homemade Marinara and Bertolli Traditional Marinara.
Other good spaghetti sauces are Spaghetti Carbonara, Arrabbiata Sauce, Pesto Sauce and Alfredo Sauce.
To make pasta sauce from scratch by mixing together ingredients such as tomatoes, garlic and herbs and slow simmering the ingredients.
Cook onions, garlic and carrots. In a pot or braiser, add a couple tablespoons of extra virgin olive oil.
Add tomatoes, water, and seasoning. Now, add in crushed tomatoes and a little bit of water (about ½ cup).
Simmer till nice and ready!
Add pasta & serve.
To keep pasta from absorbing sauce you want to drain or rinse the pasta as normal after boiling and then transfer the pasta to a bowl of olive oil and toss it.
Doing this will prevent the pasta sauce from sticking to the pasta and being absorbed.
But you can still rinse it if you prefer.
However it's best not rinse pasta if using the pasta in a warm dish.
However if using pasta in a cold dish such as pasta salad then you should rinse the pasta.
Pasta should never, ever be rinsed for a warm dish.
The starch in the water is what helps the sauce adhere to your pasta.
The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.
You should only rinse your pasta with cold water if you're using the cooked pasta in a dish such as pasta salad.
However if you're making pasta and are adding sauce to the pasta you should not rinse the pasta with cold water or any water.
If you rinse the pasta with cold water or any water after cooking it and then put sauce on the cooked pasta that you rinsed with the cold water then the pasta will not absorb the sauce.
So if you want the pasta to absorb the sauce never rinse the pasta with cold water or any water.
Just drain the water off the pasta and then add the pasta sauce to the pasta while it's hot.
Rinsing the pasta with the cold water or any other water removes the starch and the starch in the pasta is what allows the pasta sauce to adhere and absorb into the pasta.
Without the starch in the pasta the pasta sauce will just run off the pasta.