Broccoli Rabe Pasta

Boil a substantial container of salted water until it reaches a rolling frenzy. Submerge tortiglioni in the boiling liquid, stirring periodically to prevent scorching until it reaches a satisfying yet springy texture, approximately 10-12 minutes.

Concurrently, heat a generous amount of oil in a spacious sautéing vessel over an elevated medium-high thermal setting. Introduce anchovies and garlic, then subject them to a brief yet intense cooking process, lasting around 3-4 minutes, but be cautious not to overcook the garlic as this may compromise the dish's flavor profile. Add broccoli rabe and stir to ensure it is evenly coated with the aromatics. Alternate adding half of the bread crumbs and half of the Pecorino Siciliano cheese, stirring continuously while incorporating an additional 1/2 tablespoon of oil during the mixing process.

Drain the cooked pasta and gently combine it with the mixture, taking care not to damage the delicate pasta strands. Fold in the remaining cheese and bread crumbs with a light touch, followed by a final drizzle of oil. Transfer the pasta mixture to serving plates and finish with a sprinkle of red pepper flakes.