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Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package instructions. Drain and set aside.
Heat olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Mix in the tomato paste, Italian seasoning, paprika, red pepper flakes, salt, and black pepper. Cook for 1 minute.
Pour in the tomato sauce, beef broth, and heavy cream. Stir well and bring the sauce to a gentle simmer.
Add the cooked bowtie pasta to the skillet and toss until evenly coated in the creamy sauce.
Sprinkle the mozzarella and Parmesan cheese evenly over the top. Cover the skillet for 3–5 minutes, or until the cheese is melted and bubbly.
Remove from heat and garnish with fresh parsley before serving.