I started living on my own a few years ago, but I never cooked real meals for myself. I've lived mostly off of sandwiches and microwaveable dinners. I've decided to use this summer to learn how to cook. Currently, I am screwing up pasta. I'm able to cook meats just fine, but pasta is a problem. Specifically, the sauce. Here is my dilemma: Whenever I make the sauce, it turns out to be WAY too thin. It barely tastes like anything on the pasta, and basically all but disappears. My pasta turns out tasteless. Today I used vodka sauce and I could barely taste it. It was pretty terrible. I don't think I'm doing anything wrong when I'm cooking the pasta. My algorithm is: 1) Boil water, add garlic salt and a little olive oil. 2) Add pasta when the water starts to boil. 3) Once I notice my pasta starting to become finished (85%), I start cooking the sauce. I put a little olive oil in the pan and pour the sauce in. I've been using a lot of sauce, so the portion isn't the problem. 4) I drain the pasta and put some cold water on it so it doesn't stick. The pasta itself turns out well. What do I have to do to keep the sauce thick? Is there anything I can add to the sauce? Or do I have to buy special sauce that stays thick? I would keep experimenting, but the sauce is pretty expensive so I don't want to keep screwing it up.