Ditalini with Broccoli Di Rape

• 1 1/4 pounds broccoli di rape (a large bunch)
• 1 teaspoon kosher salt, plus more for the pasta pot
• 1 pound ditalini
• 1/2 cup extra-virgin olive oil
• 6 plump garlic cloves, peeled and sliced
• 1/2 teaspoon peperoncino flakes, or to taste
• 1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano), plus more for passing
• A large pot, 8-quart capacity, for cooking the pasta; a heavy-bottomed skillet or saute pan, 12-inch diameter or larger

1. To prepare the broccoli di rape: Separate the big stems of the bunch, breaking apart any that are attached, and trim them one at a time.
2. First, slice off the bottom of the stem with a paring knifejust the dried part, where the stem was first cut, usually no more than an inch or so.
3. With the blade of the knife, lift the outer skin of the stem, starting at your fresh bottom cut, and peel it toward the top in one long strip.
4. Pull off the large, tough leaves attached to the lower stem, too.
5. Peel away more strips of skin (and lower leaves) until only the pale inner stem remains, with all the tender leaves and broccoli di rape florets at the top.
6. Trim and peel the other stems this way, then chop them all crosswise in short lengths, 2/3 inch or so.
7. Meanwhile, fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat it to the boil.
8. When the broccoli di rape is trimmed and chopped, begin cooking the pasta and sauce at the same time.
9. With the pasta water at a rolling boil, stir in the ditalini, return to the boil, and let it cook, stirring occasionally.
10. Pour 6 tablespoons of the olive oil into the big skillet, set it over medium heat, scatter in the garlic slices, and cook for a couple of minutes, until sizzling and starting to color.
11. Sprinkle the peperoncino onto the pan bottom, let it toast for a few seconds, then spill in all the broccoli di rape.
12. Raise the heat, sprinkle the salt over it, spread, and stir the broccoli di rape in the pan and get it cooking.
13. Ladle in about 3 cups of boiling pasta water, stir with the vegetables, and adjust the heat so the water is at a bubbling simmer.
14. Cover the skillet, and cook for 4 to 5 minutes, until the broccoli di rape is tender.
15. Uncover the pan, and immediately scoop the ditalini from the pasta pot with a spider or large strainerthey should be slightly undercookedand spill them into the simmering sauce.
16. Stir the pasta and broccoli di rape together, drizzle on the remaining olive oil, stir again, and bring the sauce to a vigorous simmer.
17. Cook for a few minutes, until the ditalini are perfectly al dente and the sauce has thickenedit should have a soupy, but not watery, consistency.
18. (If the ditalini need more cooking, keep the skillet covered; if they are almost al dente when they go into the skillet, cook uncovered to reduce the sauce quickly.)
19. When pasta and sauce are done, turn off the heat, sprinkle the cup of grated cheese on top, and stir it in.
20. Serve immediately in warm bowls, with more cheese at the table.

broccoli di rape, kosher salt, ditalini, extravirgin olive oil, garlic, peperoncino flakes, freshly grated pecorino, pasta

Taken from www.epicurious.com/recipes/food/views/ditalini-with-broccoli-di-rape-372365 (may not work)