Pasta cooks up beautifully with what's called the "absorbtion method"... you basically cook the pasta as you would risotto. This is a very basic recipe, but you can adapt it to your tastes by adding zucchini, pancetta, broccoli and on and on and on!

Ingredients

• 2 TBS olive oil
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 250 grams (half the bag) of Tubettini Rigate
• 2 plum tomatoes, seeded and coarsely chopped
• 3 - 4 cups of hot chicken stock (or water)
• salt
• 1 tsp. Peperoncino Franto
• 1/2 cup Parmigiano Reggiano

Instructions

In a saucepan, heat the olive oil over medium-high heat. When shimmering, add the onion and saute for 3 - 4 minutes, until translucent. Add the garlic and cook for another minute. Season with salt and chili flakes. Add the dry pasta and stir to coat in the olive oil. Add the tomatoes and start by adding 1 cup of stock - stir to combine and allow the pasta to absorb the first cup of stock. Then add by adding another cup, cooking until the pasta is done to your liking.

Off the heat, add the Parmigiano Reggiano and serve immediately.