Step 1: Cook the bowtie pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: In a large skillet, heat olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook until browned and cooked through, about 5–7 minutes. Remove the beef from the skillet and set aside.

Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.

Step 4: Pour in the heavy cream and chicken or beef broth, stirring to combine. Bring to a gentle simmer.

Step 5: Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Continue to cook, stirring occasionally, until the sauce is creamy and smooth. Adjust seasoning with salt and pepper as needed.

Step 6: Return the cooked beef to the skillet, tossing to coat it in the creamy sauce. If you’re adding vegetables, stir them in now to incorporate.

Step 7: Add the cooked bowtie pasta to the skillet, tossing everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Step 8: Garnish with fresh parsley and extra Parmesan cheese before serving. Serve immediately for the best flavor and texture.