cooking spaghetti in camp

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Hey /ck/, I'm a guy currently serving in my country's army. Next Monday, I'll be going out into the field until Thursday, and I have the habit of making spaghetti for my mates in the bunk after we return from a mission.

In my bunk, I have
>an induction cooker
>an electric kettle
>tongs
>a ladle
>basic cutlery
>a pot with cover

Typically I go about like this
>spaghetti into kettle to cook
>jar of sauce and canned sausages into pot
>heat sauce on induction cooker
>pour sauce on spaghetti
done

upon some research online, I found that putting salt into the water that you cook the spaghetti in helps. what other advice or suggestions can you give me to help me improve the process?

limitations
>in camp- can only book out on weekends- meaning i need store-able foods that will survive at room temperature
>I'm making cream spaghetti this time, with pic related as sauce, what can i add to this?
>only real cooking tools are kettle and induction cooker