Part 4/9:
While the sauce develops, water is brought to a boil with about one tablespoon of kosher salt (less than usual to account for additional pasta water used later). The pasta, a large thick type, is cooked until almost al dente—about 3-4 minutes less than standard cooking times—because it will finish cooking in the sauce.
A tip here: reduce water slightly and salt appropriately to balance flavor. The pasta is then drained, reserving some pasta water to adjust the sauce’s consistency later.