Bring water to a boil. Add pasta and salt. Cook until al dente; drain, reserve 1 cup pasta water.

Meanwhile, in a bowl, beat the ricotta, pecorino and pepper until smooth.

Cook the sausage in a 12 inch skillet over medium-high heat until browned and cooked through (about 8 minutes).

Stir in the garlic; cook 45 seconds.

Fold in pasta, reserved pasta cooking water and ricotta mixture; cook 30 seconds stirring to coat evenly.

Serve hot, drizzled with the olive oil.