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Fill A Large Pot With Lightly Salted Water, And Bring To A Rolling Boil Over High Heat. Stir In The Shell 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 Skillet Over Medium-High Heat. Cook Onion, Orange Pepper, And Garlic In Oil Until Tender, About 5 Minutes. Stir The Crumbled Italian Sausage Into The Vegetables In The Skillet; Cook And Stir Until Meat Is Browned And Cooked Through, About 8 Minutes. Stir In The Undrained Tomatoes And The Heavy Cream. Turn The Heat To Medium-Low, And Allow The Sauce To Cook Until Thick, About 5 Additional Minutes. Mix Pasta With The Sausage Cream Sauce, Stir In The Parmesan Cheese, And Serve. Garnish With Chopped Fresh Parsley.
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