Bring a large pot of water to a boil. Cook pasta 1-2 minutes less than package directions. Set aside 1 cup of pasta cooking water.
Meanwhile in a non-stick skillet, heat olive oil, garlic and chili flakes over a medium heat.
Add sausage, break up the meat in the pan, and cook for about 4-5 minutes or until browned and cooked through. Remove from skillet and set aside.
Add peas, ricotta and pesto to the skillet, mix to combine.
Add drained pasta to the skillet with a couple of tablespoons of pasta water until it coats all of the pasta. Mix well using a pair of tongs. Season with salt and pepper then add in cooked meat.
