...

I just boil barilla penne in my little rice cooker.

Put in the water, bit of salt, bit of pepper, bit of italian seasoning.

Bring to rolling boil. (this takes ~10min w/ my rice cooker)

Add pasta.

Do nothing, the pasta stirs itself because rolling boil, wait 5 minutes.

Get mitts, keep the lid on the cooker bowl thing, pour out 90%-95% of the water through the vent hole on the lid. Should take another minute or two to empty the water this way.

Slap what remains into a bowl.

Now presumably you also have some pre grated or shredded cheese, as well as some kind of italian sausage or something grilling up on a skillet... flash it if you have to, sear it a bit maybe, the pour marinara over the skillet.

Stir occasionally for maybe 2 minutes, at high heat, now dump all that onto the penne, and then sprinkle on the cheese.

Kablamo, italian pasta from a rice cooker.

Now... the real 'chef's kiss'... also have some italian bread that you've lightly braised with olive oil, dusted with a cheese crumble, and then toasted. Then, have olive oil and/or balsamic vinaggrette as a dipping sauce.

Bellissimo.

You can also dip the toasted bread into the pasta, no one is stopping you.

But yeah basically the trick with pasta is... don't involve the pasta untill the water is well good and angrily boiling.