I don't understand the magic (or science) behind how the pasta cooks in the Dutch oven and absorbs all the liquid but this doesn't happen when you cook pasta in a pot of water. So, because of the fact that I just can't wrap my brain around that at all, I didn't understand how this recipe really worked when my friend originally gave it to me. But, believe it or not, the pasta absorbs all the broth and cooks through. Keep in mind that different types of pasta have different cooking times. So this recipe does say cook the pasta for eight to ten minutes, but you may need to cook it a little longer depending on the type of pasta you use (for example, a whole wheat pasta will take longer to cook).