It's pasta, in boiling/hot water, so I'm not sure there are many variables apart from time.

I don't believe there's a 'gourmet method' or anything like that which can get better results than just 'correctly cooked' pasta.

But, you can measure the perfect cooking time/hydration by measuring the length ratio of cooked/dry (assuming spaghetti): https://arxiv.org/ftp/arxiv/papers/2201/2201.09621.pdf

Perhaps you could use this to devise a protocol to parboil the pasta, and then finish hydrating it to the perfect consistency in the hot sauce.