Remove the casings from the 500 g pork sausage and crumble the meat.

Heat 1 tablespoon extra virgin olive oil in the frying pan over medium heat.

Cook the crumbled sausage for 8 minutes until browned, then set it aside.

Halve the 350 g red cherry tomatoes and peel the garlic clove.

Add the remaining olive oil, garlic, cherry tomatoes, basil, and salt to the same frying pan.

Cook the tomatoes for 12 minutes over medium-low heat until soft and saucy.

Remove the garlic from the tomato sauce and transfer the sauce to the blender.

Blend the tomato sauce with the 200 g buffalo ricotta until completely smooth.

Bring 4 l water to a boil in the large pot and season it with salt.

Cook the 200 g linguine for about 10 minutes until al dente, reserving 120 ml pasta water.

Combine the drained linguine with the blended tomato-ricotta sauce in the frying pan.

Add the browned sausage and 100 g grated pecorino, then toss until creamy.

Loosen the sauce with reserved pasta water if needed and serve immediately.