In a large pot, bring water to a boil and add a pinch of salt. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.

Then, add the minced garlic and diced bell pepper, cooking for an additional 2 minutes until fragrant.

Sprinkle in the paprika and stir to combine. Cook for another minute.

Pour in the heavy cream, stirring gently to incorporate everything. Allow the mixture to simmer for 5-7 minutes until it thickens slightly. Season with salt and black pepper to taste.

Add the cooked penne to the sauce, tossing to coat evenly. Let it cook together for another minute or two.

Garnish with fresh parsley before serving. Enjoy this creamy dish warm alongside a crisp salad or your favorite bread.