What do you get when pasta and risotto have a really delicious baby? Meet “pastasotto.” It’s pasta that’s cooked by adding small amounts of hot stock or broth and stirring over the stove. But because it cooks way more quickly than rice (think 30 minutes or less), you don’t have to stand over the stove stirring until your wrist falls off to achieve creamy, flavorful results. It’s no wonder the brilliant German technique is trending right now. Here, seven recipes to get you started (and totally hooked).