In a large wok-style frying pan, heat the olive oil and add the onion. Add the smoked paprika, sweet paprika and chili flakes. Add the cherry tomatoes, the 300ml water, vegetable bouillon and salt. Bring to a boil and then lower the heat and simmer covered for about 30-40 minutes, until the cherry tomatoes have broken down and the sauce has thickened.
Add the tarragon and the 1ltr of boiling water. Add the pasta, mix well and cook for 8-10 minutes, until liquid has been absorbed. Add the Marcarpone, mix well and serve with grated parmesan.