Bring a large pot of water to a rolling boil over high heat. Season with salt until the water tastes like a seasoned soup. Drop in the pasta and cook until very al dente (a little more than half of the suggested cooking time).
Meanwhile, in a large deep sauté pan, heat the the Lemon Temptress Sauce to a gentle simmer over low heat, stirring occasionally
Transfer the pasta to the sauté pan along with a ladle (½ cup) of pasta cooking water. Cook the pasta until al dente. Check frequently to see when the pasta is done and add more pasta cooking water as needed to finish cooking the pasta and keep the sauce loose.
Serve topped with Parmigiano-Reggiano, if desired.