1In 5-quart Dutch oven, cook and drain fettuccine as directed on package. Return to Dutch oven; cover to keep warm.
2Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, bell peppers and garlic in oil 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Add sausage; cook 3 to 4 minutes, stirring frequently, until vegetables are tender.
3Stir tomatoes and Cajun seasoning into sausage mixture. Stir in whipping cream; cook uncovered 5 to 8 minutes, stirring occasionally, or until mixture is thickened.
4Add sausage mixture to fettuccine in Dutch oven; toss to combine. Sprinkle with cheese and chopped fresh parsley, if desired.