Actually it works remarkably well, just have to increase the liquid to fully hydrate the pasta.
The sauce is a bit starchier for obvious reasons, but in most cases that’s not an issue.
There’s also a technique where the pasta is soaked for a while to fully hydrate it first, and then mixed with the sauce and remaining ingredients and cooked to finish. Great outcome, and saves the fuss, energy, and water of boiling first.
