The Completely Addictive Method of Making Pasta Sauce

Don't make all Italian grandmothers roll their eyes by using preshredded parmesan cheese; freshly grated is the only way to go. Not only does it taste better (plus it's free of additives like wood pulp), but it also melts better, which prevents a lumpy sauce. This is where the reserved pasta water will come in, too. When you add the cheese, add the pasta water a couple tablespoons at a time, mixing everything together until a glossy, cheesy sauce coats the pasta, adding more liquid as necessary to loosen it up.