Heat the olive oil in a large skillet over medium-high heat. Once hot, toss in the ground beef and cook until browned, breaking it apart with a wooden spoon as it sizzles.

If there’s excess fat, drain it. Afterward, add the chopped onion and minced garlic to the beef mixture. Sauté for about 2-3 minutes until the onion is soft and translucent.

Stir in the Worcestershire sauce, Italian seasoning, and smoked paprika, and let everything cook together for an extra minute.

Add the butter to the skillet and allow it to melt before pouring in the beef broth. Bring the mixture to a gentle simmer and let it reduce for about 3-4 minutes.

As the broth simmers, cook the bowtie pasta per the package instructions in a separate pot, then drain and set aside.

Once your broth has thickened, stir in the half and half (or whole milk) followed by the freshly grated Parmesan cheese. Keep stirring until the sauce turns creamy.

Add salt, black pepper, and red pepper flakes to the sauce. Stir everything together and let it simmer for another 2-3 minutes.

Finally, add the cooked bowtie pasta to your skillet and toss it with the creamy sauce until every piece is coated.

Serve hot, garnished with a sprinkle of fresh parsley.