For the record, the starch in the pasta water acts as an emulsifier- things like carbonara rely on it to keep the sauce from breaking; and it’ll help red sauces to adhere more to the pasta.

As a side note… cook the pasta little under and transfer it to the sauce to finish. (I believe that’s what the other commenter was suggesting,)

Usually I just do a terrible job draining and that’s enough- it doesn’t take a lot;