Pasta with Sausage, Basil, and Mustard

• 1 pound penne, rigatoni, or medium shells
• 1 tablespoon extra-virgin olive oil
• 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
• 3/4 cup dry white wine
• 3/4 cup heavy cream
• 3 tablespoons grainy mustard

Pinch of crushed red pepper

• 1 cup thinly sliced basil

1. Gather ingredients.
2. Cook the pasta in a large pot of boiling salted water until al dente and then drain.
3. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
4. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
5. Add the cream, mustard, and crushed red pepper and simmer for 2 minutes.
6. Remove the skillet from the heat, add the pasta and basil, and toss to coat.
7. Serve at once.