14 files changed, 29 insertions, 37 deletions
diff --git a/src/aglio-e-olio.md b/src/aglio-e-olio.md
index d6a7a4a..fd3c9d2 100644
--- a/src/aglio-e-olio.md
+++ b/src/aglio-e-olio.md
@@ -15,14 +15,13 @@ Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greate
 
 ## Directions
 
-1. Heat a large skillet on medium-high heat and put a large pot of water to a boil.
+1. Heat a large skillet on medium-high heat, start [cooking the pasta](pasta.html).
 2. Finely slice or mince the garlic and finely chop the parsley.
 3. Add the oil and garlic to the skillet and gently cook it until it's lightly golden brown.
-4. Once the water is boiling add a few generous pinches of salt and drop in the pasta until it is al dente (firm to the bite).
-5. Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil.
-6. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water.
-7. Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the pasta water will help the sauce emulsify and get it to the right consistency.
-8. At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary.
+4. Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil.
+5. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water.
+6. Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the pasta water will help the sauce emulsify and get it to the right consistency.
+7. At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary.
 
 ## Contribution
 
diff --git a/src/babas-feta-pasta.md b/src/babas-feta-pasta.md
index f203843..febe641 100644
--- a/src/babas-feta-pasta.md
+++ b/src/babas-feta-pasta.md
@@ -33,13 +33,12 @@ Make sure to prepare & chop most ingredients before you start.
 1. Get a small deepish pan and heat it to low-medium temperature. Add a good amount of virgin olive oil and place one of the small onion pieces into the pan. Wait until it starts to sizzle and add the rest of the onion. Mix well and make sure the temperature is not too high as it can damage ingredients. Optional: You can sprinkle some sugar over the onion to make it sweeter. Then after a few minutes, when the onion has browned/softened, add in the garlic and wait 1-2 minutes, then you can turn off heat and put it to the side for later.
 2. Get a medium-large sized deepish pan, heat with oil and then add in the olives, courgettes and mushrooms. Sprinkle salt every now and then to enhance taste. After a few minutes when they are soft and are around the same color, then add in the onion and garlic from the smaller pan.
 3. Wait a couple minutes and then add the broccli and tomato slices to the mix. Wait 2-3 more minutes and then get your rinsed feta and melt it in the pan (chop to speed up).
-4. When the feta has nearly finished melting, add in the stock to the mix. Turn the pan temperature down slightly and then let it bubble for 5 mins (add a timer). Make sure to add the cover to the pan to keep in the flavor.
-5. Immediately after, get a large deep pan for the pasta and add boiling water. Turn the pan on high and add generous amounts of salt to it, and a little drop of olive oil if you want too (or keep stirring) to stop pasta sticking. Optional: At this step you can put on plates/bowls to heat.
+4. Start [cooking the pasta](pasta.html).
+5. When the feta has nearly finished melting, add in the stock to the mix. Turn the pan temperature down slightly and then let it bubble for 5 mins (add a timer). Make sure to add the cover to the pan to keep in the flavor.
 6. After the 5 mins timer is up, add the overfilled tablespoon creme cheese to the main mix, stir, then re-add lid.
 7. Wait 2-3 more minutes and then you can test the sauce if you want. If you feel there is some missing, add more mixed spice or herbs such as parsley to it.
-8. Turn down the main mix again slightly, Now test a pasta piece. If the pasta is semi-soft, wait until it is fully done. When it is done all the way through, turn off the pasta pan and add the 1/3 Mug of Whole milk to the mix.
-9. Strain the Pasta, when done, wait one minute and turn off the main mix. 
-10. Serve your pasta and cover with the sauce. Enjoy!
+8. Turn down the main mix again slightly and add the 1/3 Mug of Whole milk to the mix.
+9. Strain and serve your pasta and cover with the sauce. Enjoy!
 
 ## Credit
 
diff --git a/src/baked-mostaccioli.md b/src/baked-mostaccioli.md
index 0bcfff8..3d7d236 100644
--- a/src/baked-mostaccioli.md
+++ b/src/baked-mostaccioli.md
@@ -18,7 +18,7 @@ Baked pasta cooked in dish with spicy sauce
 
 ## Directions
 
-1. Bring a pot to a boil and cook pasta for 6 minutes (very al dante).
+1. Bring a pot to a boil and [cook pasta](pasta.html) for 6 minutes (very al dante).
 2. Put pasta and sauce in baking dish(es) and mix well.
 3. Cover pasta and sauce generously with grated cheese until you can't see the pasta.
 4. Bake at 350°F / 175°C for 20 minutes
diff --git a/src/cacio-e-pepe.md b/src/cacio-e-pepe.md
index a2ec05c..2fe42dc 100644
--- a/src/cacio-e-pepe.md
+++ b/src/cacio-e-pepe.md
@@ -13,7 +13,7 @@ Cacio e Pepe (meaning cheese and pepper) is not only based but also incredibly s
 ## Directions
 
 1. Cook your chosen amount of spaghetti 3-4 minutes under the time on the package
-   according to the directions on the package or however you usually do it.
+   according to the directions on the package or however you usually do it. See [Pasta](pasta.html).
 2. Meanwhile place the peppercorns on a cutting board and mash them with a pestle.
 3. Place half of the peppercorns in a pan and toast them at medium heat.
 4. Drain the pasta, place it in the pan and save the boiling water for later use.
diff --git a/src/cheesy-pasta-bake.md b/src/cheesy-pasta-bake.md
index e7e718a..d2ad1aa 100644
--- a/src/cheesy-pasta-bake.md
+++ b/src/cheesy-pasta-bake.md
@@ -17,8 +17,8 @@
 
 1. Grate the cheese.
 2. Chop up the bacon into roughly 2cm x 2cm squares.
-3. Start boiling some water, when boiling, add the pasta.
-4. While the water is boiling, start melting the butter in another saucepan.
+3. Start [cooking the pasta](pasta.html).
+4. Start melting the butter in another saucepan.
 5. Once melted, add flour and mix until the mixture forms a paste that does not stick to the sides. The quantity of flour required may vary.
 6. Now start adding the milk slowly, while mixing, as to avoid lumps.
 7. Heat on low heat while stirring until the sauce becomes thick. If unsure, taste the sauce, and if you cannot taste the flour, it is ready for the next step.
diff --git a/src/chicken-pasta-casserole.md b/src/chicken-pasta-casserole.md
index 19bfd78..fd36d8c 100644
--- a/src/chicken-pasta-casserole.md
+++ b/src/chicken-pasta-casserole.md
@@ -23,7 +23,7 @@ Easy to throw together and transport for the working fellow. High in protein!
 
 1. Preheat oven to 400F/200C.
 2. Dice chicken and pan cook with oil until fully cooked.
-3. Boil water and add pasta. Cook for a few minutes less than usual (about 7-8 minutes).
+3. [Cook the pasta](pasta.html) for a few minutes less than usual (about 7-8 minutes).
 4. Add chicken and pasta into a casserole dish. Mix together. Add diced tomato and shredded mozzarella cheese and keep mixing. Top with parmesan cheese and bread crumbs for an even coat. Add about a spoonful of butter evenly on the top.
 5. Cook in the oven for 22-25 minutes, until the top looks golden.
 
diff --git a/src/cinque-pi.md b/src/cinque-pi.md
index b04eaa5..c70e1c0 100644
--- a/src/cinque-pi.md
+++ b/src/cinque-pi.md
@@ -18,7 +18,7 @@ This is a nice simple dish made up of five ingredients: panna, pomodori, parmigi
 
 ## Directions
 
-1. Boil the pasta in a big pot. Don't forget to add salt.
+1. Start cooking the [pasta](pasta.html).
 2. Mix the cream with the purée and bring to a boil.
 3. Turn the heat down to medium and add the grated parmigiano.
 4. Let it cook on medium to low heat until the pasta are done.
diff --git a/src/dominican-spaghetti.md b/src/dominican-spaghetti.md
index f353aae..dc74cdc 100644
--- a/src/dominican-spaghetti.md
+++ b/src/dominican-spaghetti.md
@@ -22,7 +22,7 @@
 
 ## Directions
 
-1. Boil spaghetti.
+1. Boil [spaghetti](pasta.html).
 2. In a separate pan, Sauté onions, peppers, and garlic until soft.
 3. Add seasonings and black pepper to taste. Mix until well combined.
 4. Add tomato paste, sauce, and the pasta water. Mix and let it come to a simmer. Simmer for 5 minutes.
diff --git a/src/pasta-alla-norma.md b/src/pasta-alla-norma.md
index fba2674..39427f3 100644
--- a/src/pasta-alla-norma.md
+++ b/src/pasta-alla-norma.md
@@ -24,7 +24,7 @@ A delicious Sicilian pasta dish, with Aubergines in a tomato sauce topped with f
 2. Use a peeler to shave off alternating strips on your aubergines, so they looked striped, like zebras.
 3. Then cut the aubergine widthways into 1cm thick slices. Place into a bowl with 75ml of olive oil, a good pinch of salt and black pepper. Coat the aubergines, then spread them onto two or three baking paper-lined trays. Roast for 30-35 minutes until dark brown.
 4. Whilst the aubergines are cooking, put two tablespoons of olive oil into a frying pan or pot on a medium-high heat. Add garlic and chillis and fry for 1 minute (don't burn them!). Add tinned tomatoes, oregano, sugar and a pinch of salt and pepper to the pot. Reduce heat to medium low and cook until the sauce has thickened.
-5. Cook the pasta according to packet instructions, once al dente, drain and retain some of the pasta water.
+5. [Cook the pasta](pasta.html) according to packet instructions, once al dente, drain and retain some of the pasta water.
 6. Once cooked, add the aubergine to the pasta sauce and mix well. Then add the spaghetti to the aubergine and sauce mixture, making sure everything is evenly coated. Add some of the pasta water if required to loosen the sauce, then top with fresh basil.
 7. Check for seasoning, then serve immediately.
 
diff --git a/src/pasta-navy-style.md b/src/pasta-navy-style.md
index 19dc6e2..a80d893 100644
--- a/src/pasta-navy-style.md
+++ b/src/pasta-navy-style.md
@@ -27,7 +27,7 @@ Here are the ingredients for about two hearty adult portions:
    a bit with the onions in the pan.
 4. When the meat is almost done, mince the garlic and add it together with the
    cumin and paprika to the pan.
-5. Cook the pasta in a pot until its done al dente while the beef is being
+5. [Cook the pasta](pasta.html) in a pot until its done al dente while the beef is being
    cooked.
 6. Grate the tomatoes over the pan using a grater with small-sized slots, in
    such a way that the tomato paste and juice falls right away from the grater
diff --git a/src/ragu.md b/src/ragu.md
index 6121fd7..ff9806e 100644
--- a/src/ragu.md
+++ b/src/ragu.md
@@ -31,7 +31,7 @@ Break up tomatoes in the pan.
 Reduce heat to very low and add mix to the pan.
 7. Cook about 10 minutes until the sauce is dark red and glistens with oil.
 8. Remove herb sprigs and add pepper to taste.
-9. Meanwhile, boil large pot of salted water then cook and drain the pasta.
+9. Meanwhile, boil large pot of salted water then cook and drain the [pasta](pasta.html).
 10. Serve ragù over plate of pasta and top with grated parmesan cheese;
 
 ## Contribution
diff --git a/src/spaghetti-all-amatriciana.md b/src/spaghetti-all-amatriciana.md
index bb8b5f9..ec757e3 100644
--- a/src/spaghetti-all-amatriciana.md
+++ b/src/spaghetti-all-amatriciana.md
@@ -25,9 +25,9 @@ Ignore the fact that those in the photo are pennette and not spaghetti, that's a
 2. Mince the chili pepper(s) and keep it/them aside.
 3. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat.
 4. Douse with the wine and turn up the heat. Cook until the alcohol has evaporated.
-5. Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes. Meanwhile, start to boil plenty of water for the pasta.
-6. Once the water starts boiling add salt and the pasta. Cook until it's al dente.
-7. Once finished add the sauce and the pecorino/parmesan to the pasta, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.
+5. Start [cooking the pasta](pasta.html).
+6. Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes.
+7. Once finished, drain the pasta and add the sauce and the pecorino/parmesan, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.
 
 ## Contribution
 
diff --git a/src/spaghetti-alla-puttanesca.md b/src/spaghetti-alla-puttanesca.md
index 04dc8d4..e78852d 100644
--- a/src/spaghetti-alla-puttanesca.md
+++ b/src/spaghetti-alla-puttanesca.md
@@ -23,16 +23,15 @@ Easy and delicious italian dish. Spaghetti alla puttanesca entice you for the sa
 1. Wash capers from salt, then cut them
 2. Pit and crush Gaeta olives
 3. Wash and chop the bunch of parsley
-4. Put a pot of water on the fire, it'll be used for cooking the pasta. Let it boil and then add salt
+4. Start [cooking the pasta](pasta.html) until al dente.
 5. Pour the oil, the peeled garlic cloves and the chopped dry chilli peppers into a large pan
 6. Add the anchovy fillets and capers
 7. Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt 
 8. Now add peeled tomatoes "sugo"; mix it with a spoon and cook for another 10 minutes over medium heat
-9. Let's now cook spaghetti after the water is boiled for 6/7 minutes (al dente cooking)
-10. When the sauce is ready, remove the garlic cloves
-11. Add crushed olives and chopped parsley
-12. Drain spaghetti directly in the pan and sauté it for half a minute
-13. The dish is ready
+9. When the sauce is ready, remove the garlic cloves
+10. Add crushed olives and chopped parsley
+11. Drain spaghetti directly in the pan and sauté it for half a minute
+12. The dish is ready
 
 ## Contribution
 
diff --git a/src/spaghetti-and-meatballs.md b/src/spaghetti-and-meatballs.md
index 8480b29..5d3da1c 100644
--- a/src/spaghetti-and-meatballs.md
+++ b/src/spaghetti-and-meatballs.md
@@ -70,15 +70,10 @@
 
 ### Cook the spaghetti
 
-17. Fill a large pot with 4 quarts of water. Add 2 tablespoons of salt and bring it to a boil.
-18. When the water is boiling, add the dry spaghetti to the pot.
-19. Boil the spaghetti for 8-10 minutes, or to al dente.
-20. Drain the spaghetti in a collander.
-21. (Optional) Add ~1/3 cup of pasta water to sauce to help sauce stick to noodles
-
+17. [Cook the pasta](pasta.html) and optionally add 1/3 cup of pasta water to the sauce.
 ### Serve
 
-21. Place a thin layer of sauce on a plate. Add pasta, sauce and meatballs.
+18. Place a thin layer of sauce on a plate. Add pasta, sauce and meatballs.
 
 ## Contribution