You can always take a little bit of sauce out and set it aside for those who may want more. But the pasta really should always go in the sauce. It adds consistency and the pasta will absorb the sauce. It’s one of the reasons people often say pasta can even be better the next day in some cases. The pasta has taken on the flavor of the sauce even more by then. But I totally agree with both of you on the salt. Always after the boil begins, and a lot. I think kosher salt is better as well. I honestly can’t think of anything, savory at least, that I wouldn’t prefer kosher over regular salt. Game changer in so many dishes.