In separate small bowls, cover the olives, anchovies, and raisins with hot water and let soak for 10 minutes. Drain well. Coarsely chop the olives and finely chop the anchovies. In a small bowl, combine the olives, anchovies, and raisins with the parsley, scallions, garlic, and the 2 tablespoons of grated pecorino cheese.

Coat a 10- or 12-inch cazuela or ovenproof skillet with 2 tablespoons of the olive oil. Spread half of the broccoli rabe in the cazuela in an even layer. Sprinkle with the olive mixture and cover with the remaining broccoli rabe. Press a piece of parchment paper on top of the broccoli rabe and cover the cazuela tightly. Cook over low heat until the broccoli rabe is tender, about 40 minutes. Add the wine, cover and cook for 10 minutes longer. Transfer the cazuela to a padded or wooden surface. (To avoid thermal shock, do not place it on a cold stone or metal surface.) Uncover, season with salt and pepper, and let stand.

Meanwhile, preheat the oven to 400 degrees . Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and return it to the saucepan. Toss with the remaining 2 tablespoons of olive oil and season with salt and pepper. Gently fold the pasta into the broccoli rabe. Sprinkle with pecorino and bake until bubbling, about 10 minutes. Serve hot or warm.

The broccoli rabe can be prepared through Step 2 and refrigerated overnight in the cazuela. Bring to room temperature before proceeding.