Bring a large pot of salted water to a rolling boil and add the bowtie pasta. Cook until al dente, about 8-10 minutes, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent and tender.

Stir in minced garlic and cook for an additional 30 seconds until fragrant.

Add ground beef to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until browned.

Drain excess fat from the beef, then add beef broth to the pan, scraping up browned bits. Simmer for 2-3 minutes.

Mix in red pepper flakes, salt, and black pepper to taste. Simmer for another 2-3 minutes.

Add the drained bowtie pasta to the skillet and gently toss to combine. Let it absorb some sauce for 1-2 minutes.

Remove from heat, plate, and top with freshly grated Parmesan cheese and chopped parsley. Optionally, drizzle with more olive oil before serving.