In a resealable plastic bag combine the flour, paprika, black pepper, and cayenne pepper. Add the pork; seal bag. Toss to coat pork with flour mixture. In a large skillet heat oil over medium-high heat. Add pork; cook about 5 minutes or until browned on all sides.
Cut carrots in half crosswise. Cut each piece, lengthwise into quarters, making a total of 16 carrot sticks. Add carrots, undrained tomatoes, tomato sauce, and yellow pepper to skillet; stir to combine. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Add pasta to pork mixture in skillet; toss to combine. Top each serving with sour cream and, if desired, sprinkle with parsley.