I don't expect pasta to be el dente out of the fridge. However with red sauces it seems like there is way too little sauce and too much fat at the bottom and not on the noodle.
When I combine the fresh pasta and sauce the sauce seems to perfectly coat each noodle. The pasta is creamy and flavorful. But the day afterwards the creaminess is gone and so is the even dispersion of flavor and sauce on the noodles.
Leftover white sauces are worse. Again, they are creamy and flavorful when I combine them with the noodles, but as time passes the sauce breaks and loses flavor.
The only pasta that I make that doesn't suffer this atrophy is spagetti alla puttanesca and lasagna.
Why does that happen, and can I prevent this?