Tagliatelle pasta with Italian sausage in cheese sauce

Ingredients:

• 450 g fresh or dried tagliatelle pasta (or other wide, long pasta)
• 450 g raw hot Italian sausage (casing removed)
• 450 g frozen green peas (defrosted)
• 2 tbsp. l. olive oil
• 2 chopped cloves of garlic
• 1 bunch (about 3/4 cup) chopped fresh basil leaves
• 1 tbsp. ricotta cheese
• 1/4 tbsp. grated pecorino romano cheese
• 1 teaspoon of salt

Preparation:

1. Bring a large pot of salted water to a boil over high heat. Add the dried pasta and cook, stirring occasionally, until tender but firm, about 8-10 minutes, or according to package directions if using fresh pasta. Drain, reserving a cup of the cooking liquid.
2. While the pasta is cooking, heat the olive oil and garlic in a large heavy skillet over medium-high heat, then add the sausage meat. Use a wooden spoon to break it up into small pieces. Once the meat is browned, about 5 minutes, remove it and remove from the heat. Add the peas to the skillet and mash them with the back of a wooden spoon. Return the skillet to the heat.
   
   Add the ricotta cheese and cooked pasta and stir, adding the reserved cooking liquid 1/4 cup at a time if necessary to ensure a juicy dish. Return the meat to the pan. Add basil, Pecorino Romano cheese, and salt. Stir gently and serve immediately.