I had some leftover spaghetti from a few days ago. Grilled some sausage and used up some Alfredo Sauce. Last of the tomatoes from the garden. Started off with white mushrooms, sliced thin. I put tumeric on them and in a skillet heated up olive oil. Once it was warm/hot I added butter. When it melted in went the mushrooms and cooked them for about five minutes. Took them out then added some sliced green bell pepper and cooked on medium high until it had a slight char on one side, about two minutes. Then took them out. Then I added the tomato, dry vermouth and some red pepper flakes and cooked until they started to get brown on one side, about 30 seconds. Each time something was done it went into a separate bowl. I then put the leftover spaghetti in the skillet and heated it up for a minute stirring it up to get all the juice melded into it. Then I added the Alfredo sauce and sausage and cooked it for about five minutes, covered. Then I added everything back in. This way the individual flavors of all the ingredients didn't get lost.