>>Use the water from your cooked pasta to thicken your sauce.

If it's a hot sauce, why not just 'finish' the pasta in the sauce the last minute or two? It works for me. Learned this as "pot boy" in an Italian restaurant (as a teen in the 60s - long story). The point of a pastiola is to keep re-using the same heated water for successive batches.

Oh, these days, we've been getting pasta made in Puglia, where Italian pasta was invented. DeLallo. They sell online, google 'em if you're interested. Second best WW pasta I've ever had (and #1 isn't making pasta anymore, just selling high-end grain).