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

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.