I have made this many times over the years. This time I made the sauce with half sweet and half hot italian sausage, a bit more garlic, and a 28 oz can of diced tomatoes. Sauteed the onions about 5 min. before adding garlic to prevent burning, then completed the sauce in the suggested order and set it aside. This is where I departed from the recipe. Following the suggestions in the wonderful article from the Bon Appetit May 2011 issue on Pan Sauces (which I've been using ever since it appeared), I placed enough sauce for two servings in a pan, reheated it along with pasta water, then added the el dente pasta after the sauce had thickened. When the pasta was coated with sauce, and had finished cooking, I stirred in grated Grana Padano Parmesan off heat and served it. WOW!!! What a Treat. This method beats the heck out of placing pasta in a bowl and just dumping the sauce on top. Ya gotta try it.