Serves 4 to 6


  • 2 bunches broccoli rabe, trimmed and cut into 2-to 3-inch lengths
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 anchovy fillets
  • 5 garlic cloves, sliced
  • Kosher salt
  • ½ teaspoon peperoncino
  • 1 pound orecchiette
  • ½ cup grated pecorino, plus more for serving


To trim the broccoli rabe, trim off the very bottom of the stems. Starting with the bottom of the stalk, use a paring knife to peel away any tough fibers up the stalk. Cut the broccoli rabe into 2-to 3-inch pieces.

Bring a large pot of salted water to a boil for the broccoli rabe and the pasta. Add the broccoli rabe and boil until tender, 4 to 5 minutes. Remove with tongs to a colander to drain.

Add the orecchiette to the boiling water once you start the sauce. For the sauce, in a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the anchovies. Cook and stir until the anchovies begin to dissolve, about 2 minutes. Add the garlic and cook until just golden, about 1 minute. Add the drained broccoli rabe and season with salt and the peperoncino, toss to coat the broccoli rabe in the oil. Add 1 ½ cups pasta cooking water and bring to a boil. Cook until reduced by about half, about 4 minutes.

When the pasta is al dente, remove with a spider directly to the sauce. Drizzle with a little more olive oil and toss to coat, adding a little more pasta water if it seems dry. Remove the skillet from the heat.