Put a large skillet with a lid over a medium flame and heat the oil. Add the garlic and cook for 30 seconds. Add in the anchovies and cook until they have melted, about 30 seconds to 1 minute.
Add in the wine and cook for 1 minute.
Add the escarole to the pan and cook until the leaves are wilted, about 3-5 minutes.
Add in the beans and using a wooden spoon, mash about half of them.
Add the chicken broth to the pan and lower the flame to a simmer. Cover and cook until the escarole is tender, about 5-7 minutes. Uncover and cook another 2 minutes. Taste for seasoning and season with salt and pepper as desired.
Lower the flame to low while the pasta cooks.
Drop the paccheri into a large pot of generously salted boiling water and cook until al dente.
Drain and add the pasta to the pan. Toss over medium-high heat for 1-2 minutes.
Serve in warm bowls with a sprinkle of grated pecorino romano cheese.