Marinara Sauce With Sausage And Ricotta

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2 tablespoons olive oil

4 cloves garlic, thinly sliced

1 28-ounce can whole or diced tomatoes, undrained

1/4 teaspoon red pepper flakes

1 1/2 teaspoons dried oregano

1 teaspoon kosher salt

1 teaspoon sugar

16 ounces orecchiette or other small pasta

1 pound sweet or hot Italian sausage, casings removed

1 cup ricotta, crumbled

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