Cook 400 g pasta of choice in a large pot of boiling salted water until al-dente. Meanwhile, heat 2 Tbsp olive oil in a large, deep pan. Add the meat of 8 skinned sausages and brown over moderately high heat, about 5 minutes. Add around 200 ml of white wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add roughly 200 ml double cream, 3 Tbsp of grain mustard and a good pinch of dried crushed red chillies and simmer for 2 minutes. Remove the skillet from the heat, drain and add the pasta and large handful of chopped basil and toss well to coat. Serve at once.