Sausage with Fettuccine

8 oz. fettuccine
2 15-oz. cans tomato sauce with Italian herbs
1 lb. bag frozen bell pepper and onion stir-fry, thawed and drained
1 lb. reduced-fat Polska kielbasa sausage, cut into 1/2 in. pieces
finely shredded Parmesan cheese

Cook and drain fettuccine according to package directions; cover to keep warm.
In same saucepan, stir tomato sauce, stir-fry vegetables and sausage. Heat to boiling. Serve sausage mixture over fettuccine, or toss to coat. Top each serving with Parmesan.