Recipe: Pasta with Sausage, Basil, and Mustard

I've had this recipe saved in my file forever, and am so mad at myself for not making it for the first time until last night. 

Pasta with Sausage, Basil, and Mustard from Food and Wine Magazine:

1 pound penne or medium shells

1 tablespoon extra-virgin olive oil

8 hot Italian sausages (we used ground sausage, 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

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

CAhusband and I both adored this dish!  It will definitely be part of our meal rotation this fall/winter! 

ENJOY!