I found this recipe in an old F&W mag and changed it up a bit and I think it is a big winner and you can't go wrong tying it. Italian Sausage (I had 1 lb homemade and the recipe called for 1 1/2 lbs) 1 Tbs EVOO for frying, 1 lb Penne or Med Shells (I use med shells), 3/4 cups of White Wine (I use 1/2 water and 1/2 white vinegar for that with pinch of sugar), 3/4 cup of heavy cream, 3 tbs of grainy mustard (instead of the grainy mustard I used 2 or 3 times that amt of the Williamson Bros Carolina BBQ Sauce which is of course mustard based and little sweet and spicey), and crushed red pepper flakes to taste. Oh, I just about forgot that the recipe called for adding basil but since I did not have basil I used about 1/2 half sliced bell pepper which I chopped and added a little bit before the meat was done.
Just fry your meat and add your wine or wine substitute, then add your cream and mustard sauce, then your pasta and you have a great meal in that pan. You do need some good crusty bread and possibly a salad though and serve it with a little extra sauce and pepper flakes on top. Forget the fork and save yourself a lot of trouble and opt for a big spoon instead
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