Pasta with Sausage Peas and Ricotta

Pasta with Smashed Peas, Sausage, and Ricotta Cheese
Yield: 4 to 6 servings

1 pound tagliatelle, fettucini, etc
olive oil
2 cloves garlic, thin-sliced
1 pound hot Italian sausage, casings removed
1 pound peas, room temp
1 cup ricotta cheese
1 bunch basil, chopped
Salt and Pepper

Cook and drain pasta, reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.
Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil and season. Toss and serve.