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The solution: Use plenty of water, about 5 quarts per pound of dry pasta. Give the pot a stir as soon as you add the pasta to help keep the noodles separated when they plunge in. Boil vigorously until al dente. Drain the pasta (never rinse), and do as chefs do: Finish the last bit of cooking in the pan in which you've made your sauce. The noodles absorb more flavor this way, and everything just marries together nicely. Add a little reserved pasta cooking water if the sauce becomes dry.