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Cook the pasta in a large pot of boiling salted water until al dente and then 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.