Yup - I did. Always do with Broccoli Raab. It reduces the bitterness substantially. Here's the recipe I adapted from several different recipes:
Breezy Orecchiette Pasta with Beans & Broccoli Raab
Half a box of Orecchiette pasta
2 cloves garlic, peeled & roughly chopped
Extra Virgin Olive Oil
1 pound hot or sweet Italian turkey sausage, bulk or casings removed
1-2 cups chicken broth, depending on the amount of broccoli raab
1 bunch broccoli raab – lower thick stems removed & discarded
1 can Cannelini/White Kidney Beans, drained & rinsed
Crushed Red Pepper flakes to taste
1 pint cherry or grape tomatoes, halved
Approx. 4 tablespoons butter
Approx. 1 cup grated Parmesan cheese
Salt & freshly ground black pepper to taste
1. Cook the pasta according to the package directions. Drain and return it to the pot after thinly filming the empty pot with some extra-virgin olive oil.
2. Meanwhile, heat a film of extra-virgin olive oil in a large saucepan over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s no longer pink.
3. Stir in the garlic and cook 1 minute. Do NOT allow garlic to brown or burn!!!
4. Add the broth and red pepper flakes and bring to a boil. Add the broccoli rabe and simmer, covered, until tender, 3 to 4 minutes.
5. Stir in the butter, tomatoes, and Parmesan and cook, uncovered, until the sauce thickens slightly, 1 to 2 minutes.
6. Toss the pasta with the sausage mixture, & taste for salt & additional pepper.
(Oh - & this also works perfectly well without the tomatoes if you don't have them on hand.)