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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.
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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.
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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.
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4
Pull off the large, tough leaves attached to the lower stem, too.
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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.
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6
Trim and peel the other stems this way, then chop them all crosswise in short lengths, 2/3 inch or so.
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7
Meanwhile, fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat it to the boil.
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8
When the broccoli di rape is trimmed and chopped, begin cooking the pasta and sauce at the same time.
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9
With the pasta water at a rolling boil, stir in the ditalini, return to the boil, and let it cook, stirring occasionally.
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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.
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11
Sprinkle the peperoncino onto the pan bottom, let it toast for a few seconds, then spill in all the broccoli di rape.
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12
Raise the heat, sprinkle the salt over it, spread, and stir the broccoli di rape in the pan and get it cooking.
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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.
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14
Cover the skillet, and cook for 4 to 5 minutes, until the broccoli di rape is tender.
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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.
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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.
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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.
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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.)
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19
When pasta and sauce are done, turn off the heat, sprinkle the cup of grated cheese on top, and stir it in.
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20
Serve immediately in warm bowls, with more cheese at the table.
