Ingredients
1 pound Fettuccine Pasta, or tagliatelle or any wide, long shaped pasta
2 tablespoons Olive Oil
2 cloves Garlic, chopped
1 pound Hot Italian Sausage, casings removed
1 pound Frozen Peas, thawed
1 cup Whole Milk Ricotta Cheese
1 bunch Fresh Basil Leaves, chopped (about 3/4 cup)
1⁄4 cup Pecorino Romano Cheese
1 teaspoon Salt
Preparation
Add pasta to boiling water and cook as directed on package. Drain pasta and reserve 1 cup of the pasta cooking water.
Meanwhile, in a large heavy skillet heat the oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized pieces. When the sausage has browned, about 5 minutes, remove from heat and set aside.
Add the peas to the pan used for cooking sausage, using the back of a 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 basil, cheese, and salt. Toss gently to coat and serve immediately.
