Pasta with Sausage, Basil and Mustard

1 pound penne or medium shells (I use gluten free pasta)
1 Tablespoon extra-virgin olive oil
8 Hot Italian sausages (I use turkey sausage), meat removed from the casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream (I use light)
3 Tablespoons grainy mustard
Pinch (or more) rep pepper flakes
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.