Pasta with Sausage, Basil and Mustard

From Food & Wine magazine, September 2008

4 servings

1 lb medium shells
1 Tb olive oil
1 1/2 lbs hot Italian sausages - casings removed, meat crumbled
3/4 c dry white wine
3/4 c heavy cream
3 Tb grainy mustard
Pinch of crushed red pepper
1 c thinly sliced basil

1. Cook the pasta in a large pot of boiling salted water until al dente; drain
2. Heat the oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat. Add the wine and simmer until reduced by half. Add the cream, mustard and red pepper adn simmer for 2 minutes. Stir in the pasta and basil and serve.