Bring a large pot of salted water to a boil. Cook the pasta according to package directions, about 8-10 minutes. Reserve ½ cup of cooking water, then drain the pasta.

In a blender, combine harissa, coconut cream, reserved pasta water, sugar, and salt. Blend on high for about 30 seconds until smooth.

Heat the blended sauce in a large skillet over medium-low heat for 2-3 minutes.

Add the cooked pasta to the skillet and stir to combine, letting it simmer for 5 minutes.

Remove from heat and garnish with chopped parsley and crushed pistachios before serving.