In salted boiling water, cook pasta until "al dente".
While Pasta is cooking, remove the casing of the sausage and crumble it. Cook for 5 minutes, browning it in a pan with a little oil.
In a bowl pour the Ricotta, add a couple of tablespoons of cooking water and a pinch of salt. Stir to soften the mixture and make it creamy.
Once cooked, pour the pasta into the pan with the sausage, add the ricotta mixture and mix well so as to incorporate all the ingredients. Cook and stir for 1/2 minutes on medium heat.
Sprinkle with grated Himal Grana and serve immediately.
For this recipe, we recommend a variety of striped pasta (such as "Penne rigate" or "Rigatoni") that hold the sauce better. An alternative, that definitely worth a try, are hand made fettuccine (hand made have a rougher surface than machine made fettuccine) or Spaghetti.