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Brown the ground beef in a large skillet over medium heat. When the ground beef is about halfway through the browning process, add the onions and cook until the beef is browned and the onions are soft.
Reduce the heat to low and add the garlic and Italian seasoning, cooking for 1 minute while stirring. Drain any excess grease.
Stir in the paprika, crushed red pepper, low-sodium beef broth, tomato sauce, heavy cream, and pasta. Stir to combine the ingredients and to get the pasta down in the liquid.
Bring the dish to a boil and then reduce it to a simmer. Cover the skillet with a lid and cook until the pasta is just tender, about 8-11 minutes, stirring several times.
Remove the dish from the heat and stir in the shredded cheddar cheese in several increments until melted. Season with salt and pepper to taste. If desired, garnish with chopped fresh parsley.