Bring a large pot of water up to a boil. Add the pasta and boil according to the package directions, about 6-10 minutes for wheat pastas and 10-14 minutes for brown-rice pasta.

Meanwhile, melt the butter and olive oil in a pot or large skillet over medium heat. Add the crushed garlic and as soon as it begins to sizzle add half of the sage, toss lightly in the garlic.

Then add the ricotta. Stir into the garlic butter and pour in the milk or half & half. Once it begins to bubble slightly reduce to the lowest setting until the pasta is ready.

Drain the pasta well. Toss the pasta into the ricotta mixture and add the remaining sage.

It could clump up as it waits, so serve as soon as possible. If it seems too sticky or cools down too much add a splash of milk turn the heat up to medium and toss lightly.