Slight variant on the most basic everyday dish

Question for foodies out there. I am not a foodie, but I like to cook a little. I've been experimenting with cooking the pasta for linguini or spaghetti to about 3/4 done, then draining and transferring it to the pan with the sauce in it to finish cooking in the sauce. Wonder how common this practice is and what you think of it? (For aglutenists, you can use chickpea or brown rice pasta). 

For 2

1/3 lb. ground beef

1 piece broken up cooked bacon

1 tbs. basil dried or use fresh 

1 tsp. thyme likewise 

6 cloves of garlic, minced

oil, pref. EVOO

2 tbs. powdered mushrooms

Pint of marinara sauce (1/2 jar)

1/3 pckg. spaghetti or other pasta

1 bell pepper, chopped, pref. red, yellow or orange; green has a "taste"

parmesan to taste

Start the garlic in a few tbs. of oil till fragrant, add meat, bacon, and cook awhile, add herbs, mushrooms, etc. then simmer covered for 30 min. or so. Add water as may be needed. Meanwhile, cook the pasta in a big pot till about 3/4 done, drain, then add to the meat, turn heat to med. and cook the pasta in the sauce till done. Serve with parmesan if desired. 

Simple as pie. 

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