Reminds me of school mate. Half Italian, half German. We'd never noticed his Italianness weren't it for the little completely inconspicuous detail of preparing a tomato pasta sauce. It took me years to understand him, but when we put in the cream he went nuts on epic rant how we Germans would prepare EVERYTHING with cream. He even did the gesticulations and when I remarked it makes the sauce stick nicely to the pasta and how else would we prepare a proper sauce - well, I maybe shouldn't have said it, but I fondly remember it still.
Cream? What's "cream"? What kind of "cream"? And most importantly, do I really want to know?

(You are being physically painful to me now, just wanted to let you know)
If tomato sauce doesn't stick to pasta on itself, you are either A) using very lousy pasta, B) making a tomato soup and not a tomato sauce or C) both.
And now for a sorry excuse at keeping in topic:
"I like planes very much!"