Pasta is a well-loved staple in the kitchen. It’s something that many of us fall back on when we don’t know what to cook or don’t feel like anything too fussy. But if your pasta sauce is a little too watery, or lacks that oomph of restaurant dishes, there are a few simple tricks and techniques that can take your simple midweek dinner to new and delicious heights.

1. Fresh isn’t always best

While some might see fresh pasta as superior, true pasta lovers know that dried pasta has a very important role in Italian kitchens. There are many sauces that are simply better served with dried varieties, such as all of the Roman sauces: amatriciana , carbonara , cacio e pepe and alla gricia . Plus, dried pasta is very economical and a handy pantry staple. Look for dried pasta with a rough surface, perfect for sauce-catching, and a pale yellow colour, which indicates the pasta was dried low and slow, resulting in better texture and flavour.

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