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Bring a large salted pot of water to a boil. Add pasta and cook until tender, just a bit firm to the bite. That should be about 8-10 minutes for dried pasta and 5 for the pappardelle that I used. Drain, reserving 1 cup of the pasta water.
While waiting for the water to boil, start making your sauce. Heat the olive and garlic in a large non-stick pan over medium-high heat. When the garlic becomes fragrant, remove the sausage from it’s casing and add the meat to the pan. Use a wooden spoon to try to break the sausage in to small pieces. When the sausage has browned, push it to one side of the pan and add the peas to the other, smashing them with the back of the wooden spoon.
Turn off the heat. Add the ricotta cheese and stir to combine. Add in the cooked pasta and toss. Add the pasta water in ¼ cup increments if necessary to make a sauce. I ended up adding about ½ cup pasta water. Add the basil, parmesan cheese, and salt. Toss well to combine.