This doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in New Orleans). It cuts down on the steam you put out into your kitchen.
Boil lots of water, enough for at least one inch above the pasta.
When boil is reached, add your pasta & place lid on pot.
Remove the pot from the heat.
Set a timer for 15 minutes and let pan sit covered.
After 15 minutes, drain off water.
NOTES: Makes perfect pasta every time. I do this with frozen ravioli, too, but it only takes 10 minutes or so. What's funny is that this seems to work for most types of pasta I prepare, without adjusting the timing. I rarely do angel hair or other fine varieties, but they would probably take less time. Play with it and set your own timings.