Broccoli Rabe and Salami Pasta

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2 bunches broccoli rabe, trimmed and coarsely chopped

1/4 cup extra-virgin olive oil, eyeball it

4 cloves garlic, grated or finely chopped

1/2 teaspoon crushed red pepper flakes

1 pound rigatoni with lines, cooked to al dente

1 1/2 cups ricotta cheese

1/2 cup grated Parmigiano-Reggiano, plus some to pass at table

1/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix)

Black pepper