Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional 30 seconds.

Add 1 pound of ground beef, breaking it apart with a spatula. Stir and brown for about 8-10 minutes until fully cooked.

Pour in ½ cup of beef broth while scraping up browned bits from the skillet. Stir in ¼ teaspoon of red pepper flakes, salt and black pepper. Simmer for a few minutes.

Add the drained bowtie pasta into the skillet and gently toss to coat with the sauce. Heat through for a minute or two.

Serve the mixture into plates with a sprinkle of freshly grated Parmesan cheese and garnish with chopped parsley.