Chop the onions.

Crush the garlic.

Chop the red chili pepper.

In a medium-sized, heavy-based saucepan, cook the onions, garlic, and chili in olive oil over low heat until the onion is translucent.

Add the canned tomatoes, chopped red capsicum (pepper), chopped fresh basil, salt, sugar, and white pepper to the saucepan.

Cook uncovered, stirring occasionally, until the sauce is reduced and thickened.

Bring a large pot of lightly salted water to a boil.

Add fettuccine pasta to the boiling water (add a small splash of oil to prevent it from boiling over).

Cook the pasta until it is tender but still firm to the bite (al dente).

Drain the fettuccine in a colander.

Add cream to the sauce in the saucepan.

Stir the cream into the sauce and heat through without boiling.

Taste the sauce and adjust seasoning as needed.

Toss the drained pasta in the sauce to coat.

Serve immediately.