Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook for about 10-12 minutes until al dente. Drain the pasta in a colander, do not rinse.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and cook for about 4-5 minutes until soft and golden.

Once the onion is translucent, add 2 teaspoons of minced garlic, sautéing for another 30 seconds until fragrant.

Incorporate 1 pound of ground beef into the skillet, breaking it apart as it cooks, and allow it to brown for about 5-7 minutes.

Pour in 1 cup of beef broth, scraping the bottom of the skillet, and stir in red pepper flakes and season with salt and pepper. Simmer for 3-4 minutes.

Add the drained bowtie pasta to the skillet, tossing to coat in the garlic butter sauce. Drizzle extra olive oil for richness.

Serve hot, garnished with grated Parmesan cheese and chopped parsley.