Ingredients:

• 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

How to Make It:

Step:

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.


Image Source:*foodandwine.com

Source:foodandwine.com