Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned (6-8 minutes), breaking it apart as it cooks. Drain excess fat if necessary.

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

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

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.

Meanwhile, cook the bowtie pasta according to package instructions in a separate pot. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.

Once the broth has reduced, stir in the half and half and freshly grated Parmesan cheese. Stir until the sauce becomes creamy and the cheese has melted completely.

Season the sauce with salt, black pepper, and red pepper flakes. Stir everything together, allowing the flavors to meld for another 2-3 minutes.

Add the cooked bowtie pasta to the skillet and toss to coat the pasta in the creamy sauce. Add reserved pasta water if needed to adjust consistency.

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