Pasta and sauce are not meant to be separate. Once you cook the pasta, drain it, and immediately toss with the sauce. This is part of the reason it was meant to be al dente, to absorb and deliver the flavor of the sauce better. Unlike rice, it's fine to "soak" pasta in the sauce; it expands when freshly cooked but not when cool. Also most sauce recipes are probably overcomplicated. Most need less than 5 ingredients.…
I really thought I hated spaghetti growing up. My parents would boil the noodles and then pour room temp sauce from a jar at the table individually. It was inedible. I was visiting a friend and had it all cooked together in the pan for the first time and it was eye opening.
BUT: Once I started cooking I started coaching her back. Specifically, I taught her to defrost her burgers before grilling.