How to Make Simple Absorption Pasta

This is a hearty pasta dish that uses simple things you should already have lying around (apart from the pork chop) and it uses the "absorption" method of cooking pasta where raw, dried pasta is added directly to the sauce and simmered until cooked. It creates a luxurious, silken texture that you never get with the traditional boil-drain-dress method.

Serves 2


  • 1 fatty pork chop, cubed
  • 1/2 onion, diced
  • 2 cloves garlic, finely sliced
  • Few drops of balsamic vinegar
  • Splash of white wine
  • 1/2 jar of pasta sauce (whatever is available)
  • Dried pasta for 2 (cup shaped pasta is best)
  • Butter and olive oil
  • Salt and pepper


  1. Image titled Make Simple Absorption Pasta Step 1
    Heat the olive oil and sautee the pork for a minute, browning evenly. Season.
  2. Image titled Make Simple Absorption Pasta Step 2
    Add a knob of butter and the onion and garlic. Sizzle for a bit, then add the white wine. Reduce the wine on a medium heat. When the wine is almost gone, add a few drops of balsamic, bring the heat right down to the minimum level and cover. Let it bubble like this for at least 20 minutes, until the onions are completely browned and sticky.
  3. Image titled Make Simple Absorption Pasta Step 3
    Add the dried pasta to the pan. Stir to ensure the pasta gets coated evenly with the mixture. Add the pasta sauce and stir. Pour in enough water to just cover the pasta. Return to a gentle simmering heat and cover. Heat like this for around 10 minutes (test the pasta now and again).
  4. Image titled Make Simple Absorption Pasta Step 4
    Remove the cover, stir and bring up the heat. Most of the liquid should evaporate after a few minutes of brisk, uncovered bubbling leaving a thick sauce and tender pasta. Stir, season and throw in some chopped basil leaves if you have any.


  • You can substitute the pork chop for Italian sausage.
  • If you like cheese, increase protein and calcium by sprinkling some mozzarella or Italian blend cheese on top of the pasta at the end of the cooking time (cover for a minute to melt cheese) or pass grated parmesan cheese at the table.

Sources and Citations

  • Original source of article, shared by yongfook, Simple Absorption Pasta. Shared under a Creative Commons Attribution Share Alike 3.0 license.

Article Info

Categories: Pasta and Noodles