Roughly chop the onion, red bell pepper, garlic, and tomatoes. Add them to a pan and sauté with salt, pepper, and turmeric until softened.

Add the tomato paste and sauté for a few more minutes.

Add 4–6 ladles of reserved pasta cooking water to the mixture, then blend thoroughly with a hand blender until smooth.

Add the cream and cooked pasta to the sauce and mix well.

Finally, add Parmesan cheese and chopped parsley as desired.