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