Pasta in Mustard Cream Sauce

1 pound fettucini (cooked)
1 cup heavy cream
2 Tbsp. Stonewall Kitchen Sun Dried Tomato Mustard or other tomato mustard

Bring the heavy cream to a rapid boil in a 3 quart pot. It will boil up so be sure the pot is big enough. Reduce the cream to one half its original volume. It should be thick. Whisk in the mustard and pour over the cooked pasta. Do not heat after adding the mustard. (If you prefer a low-fat version of this dish, simply substitute olive oil for the heavy cream. Heat the oil gently and blend in the mustard.)