Bring a medium sauce pot of generously salted water to a boil for the broccoli rabe.

• Trim the root ends from the broccoli rabe.
• Coarsely chop the prosciutto.
• Finely chop, press, or grate the garlic.
• Using a peeler, shave the ricotta salata into thin strips; alternatively, crumble it.

To the pot of boiling water, add the broccoli and cook until crisp-tender, 2 to 3 minutes. Using tongs or a slotted spoon, transfer the broccoli to a colander and rinse under cold water. Using your hands, squeeze the excess water from the broccoli, then coarsely chop. Keep the water boiling for the fettuccine.

Separate the fettuccine so the noodles don't clump together during cooking. Add the fettuccine to the boiling water and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine. Return the fettuccine to the pot; toss with about 1 tablespoon [2 TBL] oil to keep the noodles from sticking.
While the fettuccine cooks, start the sauce.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the prosciutto and cook, stirring occasionally, until starting to brown and crisp, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, chicken broth, and up to half the chile flakes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened slightly, 3 to 4 minutes. Stir in the broccoli rabe and fettuccine and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Transfer the fettuccine and sauce to individual bowls. Garnish with the ricotta salata and as many remaining chile flakes as you like and serve.