Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta and return to a boil. Cook, stirring occasionally until cooked through but still firm to the bite, about 13 minutes. Drain well.
While the pasta is cooking, heat the vegetable oil in a large frypan over medium-high heat. Cook onion, orange capsicum and garlic in oil until tender, about 5 minutes. Stir the pork mince into the vegetables in the frypan; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the cream. Turn the heat to medium-low and allow the sauce to cook until thick, about 5 additional minutes.
Mix pasta with the pork cream sauce, stir in the Parmesan cheese and serve. Garnish with chopped fresh parsley.