1. Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente. Drain and set aside.

2. In a large skillet, heat a drizzle of olive oil over medium heat. Sauté diced onion until soft, then add garlic and cook 1 more minute.

3. Add ground beef and cook until browned, breaking it apart as it cooks. Season with salt, pepper, Italian seasoning, and crushed red pepper flakes if using.

4. Stir in the drained diced tomatoes and pour in the heavy cream. Let it simmer for 3–5 minutes to blend the flavors.

5. Lower the heat and stir in mozzarella and parmesan until the sauce is creamy and smooth.

6. Add the cooked pasta to the skillet and toss until evenly coated.

7. Garnish with chopped parsley if desired, and serve hot.