1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.

2. Add the chopped onion and garlic to the beef. Cook for 2–3 minutes until the onion is soft and translucent.

3. Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Let the mixture cook for another minute to combine the flavors.

4. Add butter to the skillet and allow it to melt, then pour in the beef broth. Bring the mixture to a simmer and let it cook for 3–4 minutes to reduce slightly.

5. Meanwhile, cook the bowtie pasta according to the package instructions in a separate pot, drain, and set aside.

6. Once the broth has reduced, stir in the half and half (or milk) and freshly grated Parmesan cheese. Stir until the sauce becomes creamy.

7. Season with salt, black pepper, and red pepper flakes. Stir and simmer for another 2–3 minutes.

8. Add the cooked bowtie pasta to the skillet and toss to coat evenly.

9. Serve hot, garnished with fresh parsley and extra Parmesan if desired.