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.…
> Unlike rice, it's fine to "soak" pasta in the sauce Why is this bad with rice? When I make a stew I often put some rice in, with the expectation that the rice will absorb some of the stew.
I think stew might be an exception, because you want it to be porridge-like. But for many sauces, that's too soggy. You usually want it to soak for a few seconds to minutes but not an hour.