Roughly chop the onions, garlic and olives and fry them in the heated butter until translucent. Just before the ingredients are really translucent, cumin, paprika powder and dried chilli peppers are also fried. The chilli should be crushed.
Add flour and stir in thoroughly. Gradually pour in the vegetable stock until you get a smooth sauce. Then add the cream and tomato paste.
Bring everything to the boil briefly and fold in the drained pasta. Season with salt, pepper and sugar and stir in the parmesan.