To begin, set a large pot of salted water to boil over high heat and cook the pasta per package instructions until al dente.
Next, heat olive oil in a large saute pan over medium heat. Add the sausage, breaking it into small chunks with a potato masher or the back of a wooden spoon. Brown for 5-7 minutes, stirring occasionally.
Add the black pepper, garlic, red pepper flakes, and anchovy paste.
Mix well and then, add the white wine, scraping up any brown bits that may have stuck to the bottom of the pan.
Reduce the heat to low and add the broccoli rabe. Allow it to cook down, adding a ladelful of startchy pasta water if the pan gets dry. Continue to cook over medium low heat until the broccoli rabe is soft and wilted.
Then, add the grated Pecorino Romano to a blender with 1/2 cup of the starchy pasta water and 1/2 cup of heavy cream. Blend until it is a smooth and homogenous mixture.
When the pasta has reached al dente, transfer it to the saute pan. I use a large spider to pull the pasta from the pot. If you strain it in a colander, be sure to reserve about 1 cup of pasta water before you drain it.
Pour the cheese mixture over the top of the pasta and continue to cook over low heat, stirring vigorously. Mix until the sauce and the pasta essentially marry one another. You will know it is done when the sauce takes on a smooth, silky, creamy consistency and the sauce has reduced slightly.
Feel free to add as much pasta water as you like to achieve your desired consistency. Serve immediately. Buon Appetito!
