Spicy rigatoni with spinach and mushrooms

I wasn't in the mood for marinara or pesto last night so I opted for a simple treatment of ricotta, red pepper, garlic and salt and pepper. This was actually much better then it looks.
Spicy Rigatoni with Spinach and Mushrooms
Makes 4 entree servings
Ingredients:
1/2 lb rigatoni
2 spicy Italian sausage links, sliced
1 cup sliced mushrooms
1/2 lb frozen chopped spinach
2 tbsp crushed garlic
1/4 cup part skim ricotta
1/2 tsp crushed red pepper
salt and pepper to taste

Directions:
Cook rigatoni al dente in salted water per package instructions. Drain, reserving 1/2–1 cup of the pasta water. In a large saute pan, cook sausage until no longer pink over medium heat. Deglaze pan with a little water and add mushrooms. Cook another 3–4 minutes. Reduce heat to medium-low and gently stir in pasta, spinach, ricotta, garlic and crushed red pepper. Add reserved water until desired consistency and continue cooking until spinach is heated through. Salt and pepper to taste.