Instructions:

Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. Reserve ½ cup pasta water and drain.

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Brown for 5–7 minutes until no longer pink; drain excess grease.

Stir in diced onion, garlic, Italian seasoning, paprika, salt, and pepper. Cook 3–4 minutes until the onion softens.

Add tomato paste and cook for 1 minute. Stir in diced tomatoes and beef broth. Bring to a simmer for 5 minutes.

Reduce heat to low, then stir in the heavy cream until smooth and creamy. Simmer for 2–3 minutes to thicken.

Add cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.

Sprinkle with Parmesan cheese and chopped parsley, then serve hot.