Cut the Italian bread into bite-size pieces and set aside. Heat the olive oil in a skillet over medium heat and cook the anchovies for 1 minute. Add the garlic, chili peppers, and bread chunks. Cook until bread is light golden in color. Set aside.

Wash and drain the rapini. Cut the larger stalks in half lengthwise. Over high heat, bring a large pot of water to boil. Add salt and cook the rapini until fork-tender; do not overcook. Remove from the water and set aside. Allow water to come to the boil again and add the pasta. Cook pasta according to package directions or until al dente, drain, and return to the cooking pot. Add the rapini, anchovy sauce, and pepper. Toss and serve.