This is one of those dishes that can stand as the main course, served with a nice loaf or a cup of soup. It's also a pasta dish that doesn't get masked by so different sauces and creams to where the pasta itself just becomes a filler.
The recipe [rigatoni con broccoli all'acciuga], from La Cucina Italiana, November 2013, called for rigatoni, but I used penne instead, since I had it in the pantry already. After making this, I was convinced that a fresh pasta would have been better. And while it was exciting to use anchovies in a recipe, the recipe did not call for enough. I would add another three fillets the next time I make this.
This is a hearty meal with light flavors. Makes 4 to 6 servings.