In a large pot, bring salted water to a rolling boil over high heat. Add bowtie pasta and cook until al dente, usually about 10-12 minutes, stirring occasionally. Once ready, drain the pasta in a colander, ensuring you do not rinse it, and set it aside.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until it turns lightly golden and translucent. Stir in the minced garlic and cook for an additional 30 seconds.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook for about 6-8 minutes until it is fully browned. Drain any excess fat from the skillet.

Pour in the beef broth, scraping the bottom of the skillet to lift the browned bits. Stir in red pepper flakes, and season with salt and black pepper. Let the mixture simmer for about 3-5 minutes.

Gently toss the reserved bowtie pasta into the skillet, coating it with the beef and broth mixture. Drizzle in a little more olive oil if desired, and stir well.

Transfer to a serving platter or serve directly from the skillet. Top with grated Parmesan cheese, parsley, and freshly cracked pepper. Enjoy!