Dice the yellow bell pepper into 1cm cubes and chop the parsley.

Heat olive oil in a frying pan over medium heat. Add ground pork and yellow bell pepper, and sauté until the pork changes color. Add the canned tomatoes, consomme, water, and rigatoni. Stir well.

Bring the mixture to a boil, then cover with a lid and simmer on low heat for 1-2 minutes longer than the cooking time indicated on the rigatoni package.