3 cups rapini or broccoli rabe, ends removed, sliced into bite-size pieces
1 pound or 500 grams penne rigate pasta (ridged penne)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
Diavole fritte, crumbled, recipe follows
3 spicy merguez sausage, casings removed
1/3 cup pecorino-romano cheese, for garnish
1 cup canola oil
4 cloves young garlic, coarsely chopped
4 anchovy fillets, mashed with a fork
9 dried red finger chiles
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