3 cups heavy (whipping) cream, divided
6 tablespoons unsalted butter
12 ounces uncooked refrigerated fettuccine pasta
2 packages (14 ounces each) Butterball® Smoked Turkey Dinner Sausage, diagonally cut into 1/4-inch thick slices
3 cups fresh grated Parmesan cheese, divided
10 freshly basil leaves, torn into 1/2-inch pieces
1 teaspoon ground black pepper
1/8 teaspoon groung nutmeg
1/2 cup diced fresh tomatoes
10 fresh basil leaves, optional
Bring 2 cups of the heavy cream to boiling in small heavy saucepan on medium heat; reduce heat. Simmer, uncovered, until cream is reduced to 1-1/2 cups, about 15 minutes. Remove from heat. Stir in butter until melted. Stir in remaining 1 cup heavy cream. Place mixture in large saucepan; set aside.
Meanwhile, cook fettuccine ACCORDING to package directions. Drain pasta, reserving 1/2 cup of pasta cooking liquid.
Return cream mixture to simmering. Stir in cooked pasta, sausage, 2-1/2 cups of the Parmesan cheese, torn basil leaves, black pepper and nutmeg. Heat until cheese is melted and all ingredients are heated through.
Stir in reserved pasta cooking liquid until desired consistency is reached. (Note that sauce may thicken as mixture stands.) Divide pasta mixture evenly between 10 serving bowls. Sprinkle evenly with tomatoes and remaining 1/2 cup Parmesan cheese. Garnish each with a basil leaf, if desired.