FRESNO, Calif. (FOX26) —

Our Cooking with Kopi & Elaine segments was our way of keeping Kopi on TV while he was sheltering-at-home.

The segments were so well-received that we decided to have them whip up more goodies for you to try at home.

Keep watching Great Day and check the What's For Dinner? webpage for more recipes.

If you try making this recipe send Kopi a picture or video at KOPI@KMPH.com.

Sausage and Peppers Pasta with Broccoli

Adapted from Kay Chun for New York Times Cooking

Ingredients:

• 6 TBL extra-virgin olive oil
• 1 pound sweet or spicy Italian pork sausage, casings removed
• 1 pound broccoli (or broccolini or rabe), cut into 1 1/2 inch florets (about 4 cups)
• 2 medium yellow bell peppers (12 ounces), cored, seeded, and thinly sliced (about 2 1/2 cups)
• 3 cloves of garlic, thinly sliced
• 1 pound rigatoni pasta (or pasta of your choosing)
• 1/2 cup grated Parmesan (about 2 ounces) + at least 2 more ounces for serving
• 2 TBL fresh lemon juice (from about 1/2 lemon)
• Optional: 1/2 teaspoon red-pepper flakes
• Kosher salt and pepper to taste

Directions:

1. In a large nonstick skillet over medium heat, add 2 tablespoons of oil and heat.
2. Add sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Empty pan into medium bowl.
3. Add the remaining 4 TBL of oil, the broccoli, peppers, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
4. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup of cooking water and drain pasta. Return pasta to the pot along with the reserved cooking water over low heat. Add the broccoli mixture, the cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice, and red-pepper flakes (optional) and stir until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper to taste.
5. Serve with additional Parmesan for sprinkling on top.