Okay... So Italian restaurant training (in the US) says :
3/4s of the sauce in a hot 9"shallow sauté pan, as sauce bubbles, noodles & schtuff (veg, protein, whatever), flip 5 or 6 times, plate, sauce on top, wipe rim.
Family style has me using a 18" deep sauté pan... High eat, Sauce, everything else, turn off heat, stir and let simmer on cooling burner while I go read for 10 minutes. Plate, garnish.
((LOL... I learned to cook pasta in southern Italy. In Rome, pasta is added to the sauce. In Italian restaurant cooking in the US, more sauce is added to the top. Italians have different ways of cooking depending on the region. In Rome / Amalfi, quick sauces are made while the pasta is boiling. Then noodles added. In Northern Italy (Rome & Milan battle over almost everything) or Tuscany, Sicily, etc., it may be different. I wait 10 minutes, because I'm using dried pasta and the extra 10 minutes allows it to silky up in the sauce))