Pasta with Sausage, Ricotta and Peas

Ingredients
Makes 4-6 servings
500g Benedetto Cavaleiri calamarata
1/2 onion, finely chopped, or a slightly crushed garlic clove
Olive oil
5 links of sausage (or what ever kind you have on hand), uncased and crumbled up
2-3 ripe tomatoes, chopped up (optional)
A few dollops of ricotta cheese, to taste
Salt and pepper

Directions
Sauté the onion or garlic in olive oil and, when the is soft or the garlic slightly brown, add the crumbled sausage meat and allow it to brown gently until it has just lost it raw look. (The meat should not caramelize.) Season well and add peas and (if using) tomatoes, and allow everything to simmer together for five minutes or so.
While the condimento is cooking, boil the pasta in well salted water until al dente, then drain (not too well) add to the sauce. Mix well over low heat, then add the ricotta and just a bit of grated or shaved pecorino. Mix again and serve, topped with additional pecorino for those who like it.