Bring a large pot of water to a boil; add a handful of salt.
 

Add the broccoli rabe and cook until wilted, about 2-3 minutes.
 

Use a slotted spoon or tongs to remove the broccoli rabe to a plate lined with paper towels; drain well.
 

Meanwhile, in a large skillet, warm the olive oil over medium-high heat.
 

Add the garlic and cook until fragrant, about 1 minute.
 

Add the red pepper flakes and cook an additional minute.
 

Lower the flame to medium and add the tomatoes. Cook stirring often until the tomatoes begin to break down, about 6-8 minutes.
 

Add the broccoli rabe and season with salt and pepper, to taste; remove from the heat.
 

Meanwhile, cook the 1 lb. spaghetti until al dente using the same pot used to cook the broccoli rabe.
 

Use tongs to remove the pasta from the pot and into the skillet. Toss the spaghetti in the sauce and add a splash of the pasta water, if needed.
 

Serve with 2 scoops (4 oz.) Biazzo Whole Milk Ricotta Cheese, a sprinkling of the walnuts and some lemon zest.