How to properly cook and pan toss pasta: 1. Start with 5 quarts of fresh water per 1 lb. of pasta; add 1/2 tsp of salt. 2. When water comes to full boil, add pasta. 3. Cook for 10 min. (al dente); stir occasionally. Note: while pasta is cooking, heat Gia Russa sauce in a large skillet for about 5 min using low heat. 4. Drain pasta well then add pasta to the skillet; gently pan toss. This will allow sauce to adhere to pasta evenly. 5. Serve with freshly grated Parmigiano Reggiano cheese from Italy.