Fill a large pot with water and bring it to a rolling boil. Add salt and the bowtie pasta. Cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium-high heat, add the ground beef and cook until browned, about 6-8 minutes. Drain excess fat.

Reduce heat and add butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute.

Pour in beef broth, stir, and let simmer for 3-4 minutes. Add heavy cream, Italian seasoning, and red pepper flakes.

Sprinkle in shredded Parmesan cheese, stirring until melted and smooth. Adjust seasoning with salt and black pepper.

Add the drained pasta back to the skillet and toss to coat evenly in the sauce.

Remove from heat, garnish with chopped parsley, and serve hot.