Bring a large pot of water to a rolling boil, then salt it. Add the bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and do not rinse.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until golden and fragrant.

Add the minced garlic to the skillet with the softened onion. Cook for about 30 seconds until fragrant, but not burnt.

Add the ground beef to the skillet, breaking it up and cooking for 6-8 minutes until browned and no pink remains. Drain excess fat if necessary.

Pour in about 1/2 cup of beef broth to deglaze the skillet, scraping the browned bits. Simmer for 2-3 minutes, and season with red pepper flakes, salt, and black pepper to taste.

Add the drained bowtie pasta directly to the skillet, tossing with the meat and sauce until well coated.

Plate the Garlic Butter Bowtie Pasta, sprinkle with Parmesan cheese and chopped parsley. Serve hot.