Cooking pasta like risotto

This strikes me as one of Bittman's better ideas:

In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock.

Worth trying I think. Sounds pretty versatile as a nice way to clean out the fridge, since we always have pasta (but not necessarily the ingredients to make a tomato sauce) and some random veggies we're not entirely sure what we're going to do with. That's the kind of cooking I need to do more of... I'm great at cooking "projects" that need trips to specialty stores and 10 hours of cooking, but not so great a quick weeknight meals.