I've attempted this technique a number of times over the years and the results have always been worst thant simply cooking pasta and then finishing it in the sauce. There are simply to many variables to consistently achieve something as good as just ordinary pasta.

The texture is almost always worse that normal, being there is a difference between boiling in salted water and simmering in a sauce. If the texture isn't bad then the sauce is usually under seasoned and watery. And if the texture and flavor is okay, the amount of starch in the sauce is usually so high that it's like chef boyardee.

The convenience of using one pot does not outweigh all of the other issues. And you can make pasta in one pot by just boiling the pasta while you prep other stuff.