Rigatoni With Marinara Sauce, Sausage, Mushrooms And Peppers

2 tablespoons kosher salt
2 bay leaves
4 pounds rigatoni
¾ pound mushrooms, cut into 1/4-inch slices through the stem (4 cups)
2 ½ pounds bell peppers (about 6 peppers in assorted colors), cut into 2-inch chunks

Nutritional Information
- Nutritional analysis per serving (20 servings)
  598 calories; 16 grams fat; 4 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 80 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 32 grams protein; 34 milligrams cholesterol; 2201 milligrams sodium

20 servings

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

35 minutes