Directions

• Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.
  Drain and set aside.
  Meanwhile, heat a large skillet over medium-high heat.
  Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes.
  Remove the sausage with a slotted spoon and set aside.
  In the same skillet, add the onion and garlic and cook until softened, about 2-3 minutes.
  Add the tomato puree to the skillet and stir to combine.
  Cook for 5 minutes.
  Stir in the heavy cream and Parmesan cheese.
  Bring the mixture to a simmer and cook until the sauce has thickened, about 5-7 minutes.
  Return the cooked sausage to the skillet and stir to combine.
  Add the cooked fettuccine to the skillet and toss to coat with the sauce.
  Season with salt and black pepper to taste.
  Divide the pasta among serving bowls and sprinkle with chopped fresh basil and parsley.