1. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.

3. Add diced onion and sauté for 3–4 minutes. Stir in minced garlic and cook for 30 seconds. Add Italian seasoning and red pepper flakes.

4. Stir in drained diced tomatoes and simmer for 2–3 minutes to blend flavors.

5. Lower the heat and pour in heavy cream. Simmer for 3–5 minutes until slightly thickened.

6. Gradually add mozzarella and parmesan, stirring until melted and smooth.

7. Add cooked pasta and toss to coat. Use reserved pasta water to thin sauce if needed.

8. Season with salt and pepper. Garnish with parsley and serve hot.