Begin by bringing a large pot of water to a rolling boil, and season it generously with salt to mimic the salinity of seawater. Once boiling, blanch the broccoli raab for 4-5 minutes. Remove the greens, but do not discard the water, as it will be used to cook the pasta. Let the blanched greens cool on a tray lined with paper towels, spread in a single layer.

In the meantime, place a heavy-bottomed pot over medium heat, adding olive oil. Once the oil is warmed, crumble in the nduja. Stir and break it apart as it cooks, allowing the spicy sausage to render its oils and tint the olive oil a deep red hue. Afterward, cut the greens into rough 2-inch pieces, approximately the same length as your chosen pasta. Add the greens to the pot, sautéing them with the nduja until they are thoroughly heated. Introduce a tablespoon or two of the reserved pasta cooking water to the pot, gently shaking the mixture to combine. This will help emulsify the oil with the water, forming a cohesive sauce.

Return the previously used water to a boil, and cook the pasta according to the package directions. Once cooked, drain the pasta and toss it with the nduja and greens mixture. Incorporate half of the grated pecorino cheese, stirring everything together. If desired, add the fried bread crumbs for added texture. Serve the dish immediately, offering the remaining cheese at the table for individual servings.