1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8–10 minutes. Drain and set aside, reserving 0.5 cup of pasta water.

2. In a large skillet over medium-high heat, add olive oil and ground beef. Cook, breaking apart, until browned—about 5–7 minutes. Drain excess fat if needed.

3. Add chopped onion and cook for 2–3 minutes until softened. Stir in garlic and cook another 30 seconds.

4. Stir in tomato paste and Cajun seasoning. Cook for 1 minute to release flavors.

5. Pour in beef broth and scrape up brown bits from the pan. Let it simmer.

6. Lower heat and stir in the heavy cream. Let it simmer 3–5 minutes until slightly thickened. Add smoked paprika and red pepper flakes if using.

7. Add cooked pasta and toss to coat. Use reserved pasta water if the sauce is too thick.

8. Turn off heat, stir in Parmesan until melted.

9. Taste and season with salt and pepper as needed.

10. Garnish with parsley or green onions and serve with extra cheese.