The ham adds depth and liveliness to the dish -- but you can make it vegetarian too.
In a large nonstick skillet, heat the oil and add the peppers, onion, garlic and ham. Cook about 5 minutes, until the vegetables are soft. Add the drained tomatoes, paprika, salt, pepper and 2 tbsp. parsley. Cook for 5 minutes more, stirring occasionally.
Add the cooked pasta to the sauce. Correct the seasoning, mix in the cheese and remaining parsley and serve before the cheese melts completely. Makes 4 to 6 servings.