• 2 bundles, 1 1/2 to 2 pounds, broccoli rabe (rapini)
• Salt
• 1 pound orecchiette pasta (little ear-shaped pasta)
• 1/4 cup olive oil
• 6 to 8 anchovy filets or 3/4 pound Italian sausage, removed from casing
• 6 cloves garlic, sliced or chopped
• 1 small chili pepper, finely chopped or 1 teaspoon dried
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup dry vermouth or dry white wine
• 1 pint cherry tomatoes
• Freshly grated Parmigiano-Reggiano or ricotta salata, optional
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Bring a large pot of water to a boil for the pasta.

In a deep-sided skillet, bring 3 inches of water to a boil. Trim broccoli rabe into 2-inch and par-boil 2-3 minutes; cold shock in ice water.  

Heat a large, deep skillet over medium heat with olive oil, 4 turns of the pan. Add anchovies and melt into oil or brown the sausage and crumble. Add chili, garlic and rabes/rapini and season with nutmeg. Add vermouth and stir; add tomatoes and cover the pan. Cook until tomatoes burst, 10-12 minutes. 

Meanwhile, cook pasta to al dente and add half a cup of starchy liquid to the sauce. Add pasta and toss to combine. Adjust salt and pepper, to taste; top with cheese, if using.

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