Like a lot of people trying to eat on a budget, I eat a lot of pasta. It’s cheap, and there are so many dishes you can make besides spaghetti. This is one of my favorites.
I can’t remember where I originally read about this method of cooking pasta. It’s so simple: the idea is to cook the pasta like you would risotto so that it keeps it’s starch, thus making it super creamy.
I’ve found that pasta shells or tubes work the best, and if you’ve ever made risotto, you can definitely make this.
First, you start out with a pot of simmering vegetable broth.
You can use whatever you have on hand, but I would suggest that keeping it really simple is probably best.
Heat the largest skillet you have over medium-high heat. Add oil, and saute any aromatics you’re using (like garlic or onion). Add the dry pasta. I like to use 1/2 cup of wine at this point, but you can skip that and go right to the broth. Just add ladlefuls of broth into the pan, adding more when it is absorbed into the pasta.
After around 10 minutes of adding broth, start tasting the pasta. When it’s close to being done, add the other ingredients.
I’ve also enjoyed this with kale and roasted red peppers. It’s super delicious, and because the creamy texture comes from the pasta itself, it’s cheap to make with just a few ingredients.
Have you ever made absorption pasta before?