In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the ground beef and cook for 5-7 minutes, stirring occasionally until it’s browned and cooked through. Drain any excess fat from the skillet.

With the beef pushed to one side, add another splash of olive oil to the empty side of the skillet. Toss in a chopped onion and sauté for 3-4 minutes, stirring frequently until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.

Stir in the Worcestershire sauce, Italian seasoning, smoked paprika, and a pinch of salt and pepper to the skillet. Allow the mixture to cook for about 1 minute.

Next, add 2 tablespoons of butter to the skillet, stirring until it melts and combines with the beef mixture. Pour in 2 cups of beef broth, mixing everything well. Bring it to a gentle simmer.

Once the broth mixture reaches a boil, add 8 ounces of uncooked bowtie pasta directly into the skillet. Stir to prevent sticking and cover with a lid. Reduce the heat to medium-low and let it simmer for 12-14 minutes until the pasta is tender.

Remove the skillet from heat and stir in 1 cup of half and half and 1 cup of grated Parmesan cheese until fully melted and creamy. Toss in a pinch of red pepper flakes if desired.

Taste and adjust seasoning with additional salt and pepper if needed. Spoon the pasta into serving bowls and garnish with freshly chopped parsley.