Spaghetti with Italian sausage and fancy salad

Here's how I made dinner last night.
First, take a wok and heat olive oil in it. Throw in some garlic, then haphazardly slice some Italian turkey sausage and throw that in. Heat until browned through, breaking up the slices into smaller slices with your slotted spatula, then remove sausage to drain on a paper towel over a plate. Wipe out excess grease, dump in a can of crushed (or petit diced) tomatoes, and remember that you've forgotten the mushrooms.Throw in the sliced baby portabello mushrooms, and turn the heat up to try and cook the mushrooms through. Add Worcestershire sauce (I used the reduced sodium version), basil, oregano, parsley, marjoram, garlic, salt, and pepper. Once the mushrooms are sliceable with the spatula/spoon/whatever, add in tomato sauce. Reup the spices, and lower the heat to simmer. Boil water for pasta (I used wheat spaghetti). Wheat pasta takes a little longer than the other sort. Drain pasta and dump into sauce and toss. Delicious!
The fancy salad consists of lettuce (romaine's tasty), spinach, cilantro, mint, chopped tomatoes (Roma), cucumbers, carrots, and a raspberry vinaigrette.
And, in the broiler, make a little garlic toast. A pat or two of butter with garlic spooned on top of the sliced bread, and don't forget to sprinkle a little parsley on top.
Super, super tasty!