Rigatoni With Marinara Sauce, Sausage, Mushrooms And Peppers

• 2 cups parsley leaves
• 8 cloves garlic, peeled and smashed
• 1/2 cup olive oil
• 2 28-ounce cans crushed tomatoes
• 1 1/2 teaspoons oregano
• 1 teaspoon thyme
• 2 tablespoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot red-pepper flakes
• 5 pounds sweet Italian sausage in casing, cut into 1-inch lengths
• 2 tablespoons kosher salt
• 2 bay leaves
• 4 pounds rigatoni
• 3/4 pound mushrooms, cut into 1/4-inch slices through the stem (4 cups)
• 2 1/2 pounds bell peppers (about 6 peppers in assorted colors), cut into 2-inch chunks

1. Make the marinara sauce ahead of time.
2. Place the parsley and garlic in the work bowl of a food processor and process until finely chopped.
3. Heat the oil in a large saucepan over low heat.
4. Add the parsley and garlic and cook until the garlic is soft, about seven minutes.
5. Add the tomatoes and spices.
6. Bring to a boil, lower the heat and simmer for five minutes.
7. Remove from the heat and reserve.
8. Place the sausage in a large, deep saute pan - in batches if necessary - and cook until well browned.
9. As the sausages are done, place on paper toweling to drain.
10. Reserve the sausages, and the saute pan with its fat.
11. To assemble, bring one very large pot or two large pots of water to a boil for the pasta.
12. Add the salt and bay leaves.
13. Return the saute pan to the stove and heat the fat over high heat.
14. Add the mushrooms.
15. Cook, stirring, until the mushrooms are browned.
16. Add the peppers and cook for five minutes, stirring well and scraping the brown bits from the bottom of the pan.
17. Cook the pasta with the boiling water until just done, but not mushy.
18. Stir the mushrooms, peppers and reserved sausage into the marinara sauce.
19. Heat through.
20. Drain the pasta and toss with the sauce.

parsley, garlic, olive oil, tomatoes, oregano, thyme, kosher salt, freshly ground black pepper, hot redpepper, sweet italian sausage, kosher salt, bay leaves, rigatoni, mushrooms, bell peppers

Taken from cooking.nytimes.com/recipes/1300 (may not work)