Bring a large pot of salted water to boil.

Trim the broccoli rabe stems, removing the thick bottom third. Remove any leaves from the stalk - you can leave some towards the top. Roughly chop the cleaned rabe into 1-inch pieces.

Cook the spaghetti according to package directions. 3 minutes before al dente, add the broccoli to the pot.

When the pasta is cooked to your liking, drain the pot in a colander in the sink and shake it to remove any excess water.

Toss the cooked pasta and rabe with the tomato paste, half of the pecorino, and a drizzle of olive oil (if necessary). Taste for seasoning and add salt and pepper as necessary. Divide between two bowls and garnish with the remaining cheese.