INGREDIENTS
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3/4lb.penne or medium shells
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1tablespoonextra-virgin olive oil
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8hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
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3/4cupdry white wine
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1/3cupheavy cream
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2/3 cup fat free half and half
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1 1/2tablespoonsgrainy mustard
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1 1/2 tablespoons dijon mustard
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Pinch of crushed red pepper
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1cupthinly sliced basil