Why does spaghetti sauce go watery when put on spaghetti?

Spaghetti sauce doesn't actually *become* watery when put on spaghetti. The illusion of wateriness comes from a few factors:

* Starch Release: When hot spaghetti is combined with a sauce, the pasta's starch begins to release. This starch absorbs some of the sauce's liquid, making the sauce appear thinner.

* Pasta Shape: Spaghetti's long, thin strands have a large surface area that absorbs liquid from the sauce. This absorption makes the sauce appear thinner in comparison to the pasta.

* Sauce Consistency: Some sauces are naturally thinner than others. A thinner sauce will naturally appear more watery when combined with pasta.

* Cooking Time: Overcooked pasta releases more starch, making the sauce appear thinner.

* Sauce Temperature: When hot sauce is added to hot pasta, it can create a "soupy" effect due to the combined heat.

Tips to Avoid Watery Sauce:

* Cook Pasta Al Dente: Pasta cooked al dente (firm to the bite) releases less starch.

* Use a Thick Sauce: Choose a sauce that has a good balance of ingredients and isn't overly watery to start with.

* Don't Overcook: Overcooking pasta releases excess starch and makes the sauce appear thinner.

* Add Sauce Gradually: Add the sauce to the pasta gradually, allowing the pasta to absorb the sauce before adding more.

* Toss Well: Toss the pasta and sauce together thoroughly to ensure even distribution of the sauce.

Remember, a little "wateriness" is usually a good thing as it helps the sauce cling to the pasta.