Tagliatelle With Smashed Peas And Sausage

• 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

1. Add pasta to boiling water and cook as directed on package. Drain pasta and reserve 1 cup of the pasta cooking water.
2. 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.
3. 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.
4. Return the sausage to the pan. Add basil, cheese, and salt. Toss gently to coat and serve immediately.

pasta, olive oil, garlic, italian sausage, frozen peas, milk ricotta cheese, fresh basil, romano cheese, salt

Taken from www.epicurious.com/recipes/member/views/tagliatelle-with-smashed-peas-and-sausage-50174604 (may not work)