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Place a deep skillet or sauté pan over medium heat and add the vegetable oil.
Add the onion and garlic and cook for 3–4 minutes, until softened and fragrant.
Mix in the paprika, oregano, salt, and pepper. Stir for about 1 minute to bring out the flavor of the spices.
In a blender, combine the sun-dried tomatoes, reserved tomato oil, and broth. Blend until smooth.
Pour the tomato mixture into the pan, then add the cream and water. Stir well to combine.
Add the uncooked spaghetti directly to the sauce and cover with a lid.
Cook according to the pasta package directions, stirring every few minutes. If the sauce thickens too quickly, add a splash of water and reduce the heat slightly.
Once the pasta is cooked, stir through the Parmesan until melted and incorporated.
Serve with extra Parmesan, chili flakes, and freshly cracked black pepper on top.