One-Pot Pasta with Butter and Parmesan

Instead of boiling pasta and making the sauce separately, you add liquid incrementally to toasted pasta until it’s tender—yes, like risotto, which in fact can be mimicked quite effectively if you use orzo. The starch in thick orecchiette or shells encourages a creamy sauce; breaking long strands into thirds or fourths delivers more contrasting textures.…

This post is for paying subscribers