Seriously, why wouldn’t you? This method saves a dish. It saves time. And it gives you pasta that’s coated in flavor from the inside out. The starch from the noodles thickens the sauce naturally. It’s like they were meant to be together. (Spoiler: they are.)
Plus, you look like a kitchen genius. Your friends will ask, “How is the sauce so clingy?” You just wink. Trade secret.