Pizza Spagetti Recipe

I'm not hoping for a Christmas present this year because I already got mine - my husband created this recipe this summer from our garden harvest, and we've tweaked it a little now that the garden is finished and we don't have access to fresh tomatoes with flavour. It feels like a special treat whenever we make this meal. This spaghetti doesn't have a sauce exactly, just a slightly oily panful of sauted vegetables which gets mixed with cheese and pasta. Don't think of the following as a recipe, just an idea with some guidelines. It's cooking, not baking...

Before you get started - decide what music you are going to cook with and what wine you are going to prepare with. I like Sinatra's Come Dance with Me, but just about any Ella Fitzgerald will set the mood. You want dance-y, not mellow. For wine, I'm big on the Iberian right now, with Portuguese as my favourite for the price/taste sweet spot.

Ingredients
think pizza toppings - up to you, but here's a starting outline...
one small cacciatore/calebrese style sausage (I prefer hot but it can quickly overpower the dish; you might prefer mild) - sliced into rounds
2 or 3 slices of bacon - you chop this after you cook it
one small onion - halve, then sliced thinly
in season, 20 or so sliced cherry tomatoes, or 3 or 4 roma tomatoes sliced into rounds (the big tomatoes are too pulpy). Out of season, take 5 or so tinned roma tomatoes, slice in rounds, and try to keep the amount of juice limited.
one green pepper (can be frozen)- sliced into short thin strips, like pizza toppings
5 or 6 small sliced mushrooms (can be frozen)slice when part thawed or before freezing
2 cloves garlic, finely diced
1 finely diced hot pepper or sprinkled dry flakes
5 or so sliced black, green, or Greek olives
2 or 3 chopped anchovies (optional)
basil, oregano, thyme (your favourite pizza herbs...)
2 or 3 leaves spinach or Swiss chard (optional)
1/2 cup of grated mozzarella plus 1/4 cup grated Parmigiano-Regiano
olive oil to cook with

plus, enough pasta to feed about 3 or 4 people (I really prefer penne for this, but in that case maybe call it penne pizza?...

I start by slow cooking the bacon to release the bacon fat and thus cut down on the amount of olive oil needed. The bacon should be cooked, but not crispy when you start cooking the "toppings" (just before the pasta goes in the water). I find it best to start the bacon when I start the pasta water, and proceed when the water is almost boiling.
Use a sensible order - sausage and onions together, garlic briefly before peppers, mushrooms, olives. Herbs now if fresh, or earlier if dried. Add olive oil if you need to to keep things slightly frying. The only specific instruction is to add the tomatoes about 2 or three minutes before draining the pasta. They don't need to cook much and the dish tastes much more summery if they aren't stewed.
Add the drained pasta alternately with the cheese and mix together. Serve with wine and candles. Maybe switch to slightly more mellow music while you eat. Julie London?