Soak the raisins in warm water for about ten minutes. Drain them and set aside.

In a large pot of lightly salted boiling water, cook the rigatoni pasta until al dente, about twelve minutes.

In a heavy-bottomed skillet, heat one tablespoon of olive oil over medium-high heat. Add the anchovy fillets, minced onion, and garlic. Sauté for a minute or two until fragrant.

Add the broccoli florets to the skillet and cook over medium heat, stirring frequently to prevent burning, until tender (about ten minutes). If necessary, add ladles of pasta water for moisture.

In a small bowl, combine a ladle of pasta water with saffron threads and let steep.

Stir the saffron-infused water into the skillet with the broccoli and mash some florets to create a creamier sauce.

Add the soaked raisins, pine nuts, and a pinch of cinnamon to the skillet, stirring everything together.

Drain the rigatoni and reserve some pasta water. Add the drained pasta to the skillet and toss until well combined.

Sprinkle in the toasted breadcrumbs and red pepper flakes, mixing thoroughly. If the mixture appears too dry, add a few tablespoons of the reserved pasta water.

Drizzle the remaining olive oil over the pasta and top with additional toasted breadcrumbs and freshly ground black pepper.