Pasta and sauce are not meant to be separate. Once you cook the pasta, drain it, and immediately toss with the sauce. This is part of the reason it was meant to be al dente, to absorb and deliver the flavor of the sauce better. Unlike rice, it's fine to "soak" pasta in the sauce; it expands when freshly cooked but not when cool.
Also most sauce recipes are probably overcomplicated. Most need less than 5 ingredients. You probably don't need all that onion and garlic, but one of them. Definitely not two tablespoons of dried oregano.
The way you cut onions and garlic changes the flavor a lot too. Finely minced garlic, from a food processor or garlic press can be overpowering yet not deliver the flavor. One trick is to crush the garlic and let the oil it's in carry the flavor. Half an onion can work really well in a sauce you cooking for half an hour.
Also most sauce recipes are probably overcomplicated. Most need less than 5 ingredients. You probably don't need all that onion and garlic, but one of them. Definitely not two tablespoons of dried oregano.
The way you cut onions and garlic changes the flavor a lot too. Finely minced garlic, from a food processor or garlic press can be overpowering yet not deliver the flavor. One trick is to crush the garlic and let the oil it's in carry the flavor. Half an onion can work really well in a sauce you cooking for half an hour.