I sometimes do something similar, and I've found that you have to rely on trial and error and testing. Different shapes have different thicknesses and this seems to affect cooking a little differently at lower temperatures. Of course you'd use a lid and a lower than normal quantity of water. Don't stir, as this means taking the lid off, but swirl the pan to mix and loosen.
Much of my experimenting was done on a petrol camping stove, which doesn't turn down very low. Then I'd boil water, add the pasta, return to the boil and turn off for most of the stated cooking time. Finally I'd turn the heat back on and when it came back up to simmering test it. It might need a couple more minutes at that point.
I've also had success on a more controllable stove (campervan gas stove or at home) by adding boiling water to the pasta off the stove, and wrapping the pan in a tea towel for about half the cooking time, before bringing back to a simmer over a low heat (i.e. quite slowly).
This isn't quite what you were thinking of, but seems to me to work better. I think this is because my approach assures the pasta is hydrated when it gets hot through, while yours gets it hot first, while it's still dry in the middle. Also turning off and letting it cool in the water starts affecting the serving temperature especially if you're putting it in a cold dish (though for my own consumption I use the pasta water to warm my bowl). This could be reduced by more insulation around the pan.