Mostaccioli

Store dry mostaccioli in a cool, dry place in an airtight container. Once cooked, store in an airtight container in the refrigerator for 3-5 days.

Always cook pasta in plenty of salted boiling water.

Stir the pasta frequently during the first minute of cooking to prevent sticking.

Al dente means the pasta should still have a slight bite to it. Check the package for recommended cooking times, but taste a piece to be sure.

Reserve some of the starchy pasta water before draining. It can be used to help thicken and emulsify sauces.

Hearty meat sauces (Bolognese, ragu)

Creamy sauces

Baked pasta dishes (casseroles)

Vegetable-based sauces

Not using enough water to cook the pasta, leading to clumping.

Overcooking the pasta, making it mushy.

Rinsing the pasta after draining, which removes the starch needed for sauce to cling to.