Sausage & Basil Pasta with Spicy Mustard Sauce

This recipe evolved when I asked myself what to do with all the basil growing out back and I already had enough frozen pesto. This fits in to the same category of the sausage and broccoli recipe I previously posted, but with a light cream sauce and fresh herbs instead of veggies.  I still consider this a lighter pasta because there is no cheese, not a lot of cream, and it calls for turkey sausage.

Ingredients:
2 cups medium shell pasta, uncooked
1 Tbs extra-virgin olive oil
1 lb turkey Italian sausage, casings removed
1/2 cup dry white wine or sherry
1/2 cup heavy cream or half and half
3 Tbs country Dijon (or any "grainy" mustard)
1 tsp crushed red pepper
1 cup thinly sliced fresh basil

Directions:
Boil water in a large pot and cook pasta until al dente and strain.  While cooking pasta, heat the olive oil in a large skillet.  Add the sausage and cook, breaking it up into pieces with a spatula or spoon until browned and juices form (approx. 8 minutes.)  Add the wine and simmer until mostly reduced (approx. 5 minutes), stirring occasionally. Add cream, mustard and crushed red pepper.  Simmer for 2 minutes, stirring occasionally. Remove the skillet from heat and add the pasta and basil.  Toss to coat and serve hot.