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1 bunch broccoli rabe (rapini), trimmed Salt 1/4 cup olive oil 4 to 6 flat filets anchovies 1 small red onion, quartered and sliced 4 cloves garlic, chopped or sliced 1 sweet red pepper (bell, cherry or frying), seeded and sliced 2 small red
Trim woody ends and cut broccoli rabe into 2-inch pieces; halve thick stems lengthwise. Bring a large pot with a few inches of water to a rolling boil. Season with salt and add rapini. Par-boil 2-3 minutes to cook out the bitterness then cold shock in icy cold water; drain well. Fill pot back up with water for the pasta and return to stove to bring to boil.
Heat a large skillet over medium heat and melt anchovies into oil. Stir in onions, garlic, sweet peppers and chilies, and stir 3-4 minutes to soften. Add chopped rapini and season with salt to taste and a little nutmeg. Add stock and reduce heat to keep warm.
Season pasta water with salt; add pasta and cook to al dente. Add a ladle of starchy water to broccoli rabe and drain pasta. Toss with rapini and adjust seasoning. Add pickled peppers, if using, and a splash of brine. Top with Pecorino and serve.
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