Your pasta is American style.

Usually, this is how Americans think of "pasta":

This is "spag bol," or American-style spaghetti with meat sauce. Now I must deny that Indonesians are usually introduced to pasta by Americans, so this is also our general perception of pasta.

But we got over it and started looking at it for what it was:

This is the Paccheri with salsiccia e porri (Italian) sausage and chive sauce that I have ever had in pizza .

So simple, yet like heaven. But this is a typical pasta dish in an Italian meal.

There are also a variety of sauces. The original ragù alla includes: carrots, celery, onions, parsley, pancetta, minced meat, cheese and tomatoes. I personally like to add Italian sausage which consists of pork, fennel seeds, garlic, chilies, olive oil, salt, pepper and a bit of nutmeg. They're not as sweet and plain as the typical American bolognese, which you usually soak in vegetable stock and wine. Many American sauces also don’t add unpopular ingredients like carrots or celery, or even parsley at all, significantly reducing their nutritional content.

That’s it, imagine the variety of ingredients and the nutrients that come with them. There is a good balance of vegetables, herbs, spices and meats. Yes, now they use olive oil instead of the traditional lard.

American Pasta treats pasta and sauce as custom items. It can be combined with each other. But in Italian cooking, this is how you cook your pasta:

You stir first and let it absorb the sauce over low heat. This way, you can control the portion size of the pasta. A typical serving ranges from 60g to 100g. Sometimes I feel like an American so I add 150g.

Normally, you would serve pasta with insalata (salad), but when the weather is cold, you would serve zuppa (soup) instead. If you like, you can order a second plate, which is your "main course" or "protein," which is meat. Italians rarely have this kind of food.

That’s it, Italians don’t usually just eat pasta to fill their bellies. Additionally, the pasta portions are much smaller than what many American restaurants offer.

Italian soups and Italian salads use many fresh ingredients and feature a variety of vegetables and meats. That's the nutrition they need most, followed by pasta, plus carbs. Then, Italians walk home instead of driving. Food is only one reason, but their lifestyle is another reason why Italians are healthier. Less sugary soda, less sugary snacks, less sugary cakes, less sugary coffee, etc.

Uncovering the secrets of the Mediterranean diet also involves growing with our palates.

Don’t pass up herbs, onions, carrots, celery or other aromatic ingredients just to eat cheese and other forms of fat.

Check out this favorite Mediterranean herb:

Citrus fruits already have three times the vitamin C content of citrus fruits, but they still don’t appear to be as high. Ridiculous amounts of flavonoid antioxidants

Edit:

Both Italians and Americans gave many reasons why I need to answer this question in its entirety:

Americans really think spag bol is an Italian product, but many American friends think this is unhealthy:

Americans use too many processed ingredients, while in Italy, people tend to use Fresh ingredients for cooking. This is the main reason...

For example, American "mac and cheese", if you know what most Americans eat at home, you will find that it uses a variety of cheap supermarket cheeses that are often not real cheese. Or, if they don’t have time, they offer instant meals from Kraft.

In Italy, the closest thing to it is quatro formaggio, which is made with fresh cheese. The strong and spicy flavor of various Italian cheeses will overwhelm your senses and may make you stop eating after a constant assault on your senses. You'll probably want to take a swig of the mild primary tannins. However, mac and cheese is a product that makes you addicted and craving more, as it should increase Kraft's revenue.