Heat olive oil in a large skillet over medium-high heat until shimmering. Add ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon as it browns. Drain excess fat if necessary.

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

Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Cook for 1 minute to toast the spices and develop flavors.

Add butter and allow it to melt completely, then pour in beef broth. Bring to a simmer and cook for 3-4 minutes to reduce slightly.

While broth reduces, cook bowtie pasta in a separate pot according to package directions until al dente. Drain and set aside.

Lower heat to medium-low. Stir in half and half and freshly grated Parmesan cheese. Stir continuously until sauce becomes creamy and smooth, about 2-3 minutes.

Season with salt, black pepper, and red pepper flakes. Taste and adjust seasonings as needed.

Add cooked pasta to the skillet and toss until evenly coated with sauce. Let rest for 2 minutes off heat to thicken, then garnish with fresh parsley and serve hot.