Bring salted water to a boil and add pasta; cook just shy of al dente.
Heat olive oil in a pan; remove sausage from casing and add to pan.
After cooking the sausage on med high for 5 mins. Add wine to deglaze pan and cook for additional 5 minutes.
Reduce heat and add heavy cream, tomatoes, basil and whole grain mustard.
Drain pasta and add to sauce.
Cook pasta to al dente.
Serve and enjoy yet another way to use mustard in your cooking!
1 lb. Rigatoni or other pasta
2 T Extra Virgin Olive Oil
10 Hot Italian Sausages
1 1/2 c. dry white wine
1 1/2 c. heavy cream
1 c. whole grain mustard
1 pint cherry tomatoes, sliced in half
1 teaspoon salt
1 cup fresh chopped basil