Prep the Broccoli Rabe: Bring a large pot of salted water to a boil. Blanch the broccoli rabe for about 2 minutes, then remove with a slotted spoon and set aside. Keep the water boiling for the pasta.
Cook the Pasta: In the same boiling water, cook the orecchiette pasta according to package instructions until al dente. Reserve a cup of the pasta cooking water before draining.
Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the minced garlic, chili flakes, and anchovies (if using). Cook until the garlic is fragrant and the anchovies have melted into the oil.
Add the Broccoli Rabe: Add the blanched broccoli rabe to the pan, tossing to coat in the oil. Sauté for a few minutes until it's tender and infused with the garlic and chili flavors.
Combine Pasta and Vegetables: Add the drained orecchiette to the frying pan with the broccoli rabe. Toss everything together, adding a little reserved pasta water to help the sauce cling to the pasta.
Season and Serve: Season with salt and black pepper to taste. Serve hot, sprinkled with grated Pecorino Romano or Parmesan cheese.