Put the ricotta, salt, nutmeg, and pepper in a food processor. Chop the basil and add it to the food processor. Process the mixture for about 45 seconds, or until the ricotta has become silky smooth. Keep in the refrigerator until ready to use.

Heat the sugo di pomodoro in a large saucepan until warm. Meanwhile, In a large pot of salted boiling water, add the pasta and cook until al dente. Reserve some of the pasta water (about a half cup). Drain the pasta, add it to the sauce and mix well. If you think the pasta in the sauce needs thinning, add some of the reserved pasta water - usually this is not necessary.

Put the pasta in serving bowls and top with some of the whipped ricotta and garnish with a basil leaf. Serve.