Cook the orecchiette together with the cleaned cime di rapa in salted water until al dente. Add the cime di rapa 5-6 minutes before the end of the cooking time. Meanwhile, in a large saucepan, heat the olive oil, add the anchovies, chili peppers and bread crumbs. Drain the pasta and vegetables well, add to the casserole and stir everything well. Continue cooking on low heat for a few more minutes, stirring constantly. If some orecchiette become slightly crispy in the process, this is a thoroughly desirable effect. Season to taste with freshly ground salt and pepper.
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