Pasta with Rapini and Ricotta

Directions

1. In a large pot of boiling salted water, boil rapini 1 minute; with a slotted spoon, transfer to a colander to drain. In same pot of water, cook pasta until al dente, according to package directions. Drain pasta and return to pot.
2. Meanwhile heat oil in a large skillet over medium heat. Add anchovy fillets, garlic and pepper flakes; cook stirring, until fragrant, 30 to 60 minutes. Add rapini; season with salt and pepper.
3. Cook, stirring occasionally, until tender for 5 to 6 minutes. Stir in ricotta and milk; cook just until heated through, 3 to 4 minutes.
4. Add contents of skillet to pasta; season with salt and pepper, and toss to combine. Serve immediately.