Think you know how to make pasta? Here’s the mistake many people make: cooking the noodles, putting them on a plate, and simply pouring sauce over the top. While you still get pasta and sauce, you miss out on the texture and flavor that come from properly combining them. The better method is to finish the pasta directly in a skillet with hot sauce, allowing the two to become one cohesive dish.

Start by heating your sauce separately while cooking your pasta in salted water until it’s al dente. Don’t toss the cooked pasta with oil, because that makes it harder for the sauce to cling. Instead, transfer the pasta directly into the hot sauce, then add a few tablespoons of reserved pasta water. That starchy water is one of the most important ingredients because it helps thin the sauce, improve its texture, and create a silky emulsion that coats every strand.

Next, add a little butter or extra-virgin olive oil if the sauce needs more richness, then cook everything together over fairly high heat while stirring and tossing constantly. Add more pasta water as needed until the sauce becomes creamy and clings beautifully to the noodles. Once the texture is right, remove the pan from the heat and stir in grated cheese or fresh herbs. Taste and make one final adjustment with pasta water, seasoning, or a little olive oil.

Finally, transfer the pasta to a warm plate or bowl and serve it immediately. Pasta continues absorbing liquid as it sits, causing the sauce to thicken and the noodles to soften. That’s why great pasta isn’t simply about making a delicious sauce—it’s about finishing the pasta in that sauce. Master that simple technique, and even an ordinary jarred sauce can taste dramatically better.