Pasta with Sausage, Basil, Cabbage and Mustard

Pasta with Sausage, Basil, Cabbage and Mustard
Serves 4-6

1 pound penne or medium shells
1 tablespoon extra-virgin olive oil
1 lbs bulk hot Italian sausage
1 small savoy cabbage, chopped
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 handful 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 cabbage and cook until softened a bit. 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.