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Question. How do you make spaghetti, from sauce bought from the food market, not create a watery substance in the plate when poured over pasta noodles?

It may be because I am using inexpensive spaghetti sauce but every time I cook/warm up spaghetti sauce and put it over spaghetti noodles or pasta of any kind there is water in the plate.

I can drain the noodles and let them set in the strainer for about five minutes, then pour the spaghetti/red sauce over them. There is still watery substance in the plate.

Any suggestions?
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