1. In a large pot of salted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ½ cup of pasta cooking water from the pot and reserve.
2. While pasta cooks, heat sauce in a large saucepan over medium heat until very hot (about 5 min.); drain.
3. Add pasta to the pan with the sauce; stir to coat.
4. Add hot reserved pasta water a bit at a time as needed until sauce reaches desired consistency.
5. Serve immediately, garnishing individual servings with cheese and parsley.

Varieties:

• For Sausage Pasta Pomodoro, add 1-1 ½ lbs. sausage (such as cooked and sliced Kowalski's Italian Sausage Links or cooked and crumbled Italian sausage) to the pomodoro sauce before heating through.
• For Pasta Puttanesca, add 2 tbsp. chopped pitted green olives, 2 tbsp. chopped pitted kalamata olives, 1 ½ tsp. drained capers, 1 ½ tsp. Worcestershire sauce and a pinch of crushed red pepper flakes to the pomodoro sauce before heating through.