Spaghetti (Better Than The Average)

My Notes
My best friends' mother (whom I view as a mom to me in her own way) taught me this amazing way to make spaghetti as something other than some sauce and noodles. I have shared this with many others, who pick things they don't like and add things that they do. For instance, one friend adds eggplant in place of artichoke hearts. I would suggest making it the first time as directed, then figuring out what flavors you would prefer added or taken away. I prefer to make this dish progressively by chopping as I go, and I will indicate those sections with line breaks. I also prefer to have my noodles be hot, so I make them to be done just before the sauce is. I do not personally buy ground beef, so I cannot rate the taste exchange if you preferred to make it that way.

Prescription
1 package ground mild or hot Italian sausage (I prefer Johnsonville)
1 small onion, chopped
2-3 cloves garlic, minced
1 whole colored bell pepper or 2 halves of different colored peppers, chopped
              (I prefer orange and yellow)
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1 small yellow squash, chopped
1 small zucchini, chopped'
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5-6 whole (or 8-10 slices) baby portabella mushrooms, chopped
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1 small can artichoke hearts (or 10 artichoke hearts from a jar), cut in half
2 (24oz) jars Classico pasta sauce, any flavors
              (I use Mushroom and Ripe Olives + Fire Roasted Tomato and Garlic)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 (13oz) box whole wheat spaghetti noodles

1. Fill a large pot 3/4 full with water. Drizzle a little olive oil in water but do not add salt. Turn burner on med-high to allow it to come to a boil slowly.
2. Meanwhile, place the sausage into a large, lightly oiled, high-walled pan. Cook thoroughly, breaking up the sausage into smaller pieces. Once the sausage is done, add the garlic, onions, and bell pepper. Cook until soft (about 5 min), then add the squash and zucchini. Cook for 5-8 min more, stirring occasionally. Add the mushrooms, and let cook for 3 min.
3. Pour both jars of sauce into the pan and mix thoroughly. Add artichoke hearts and spices, then let simmer for 15-20 minutes, stirring occasionally.
4. Around this time (or slightly before if it reaches a boil then), add the noodles to the boiling water. Allow to cook for about 8-10 min, then drain.
5. Stir sauce together once more, and serve hot over noodles.