Instructions

• Cook the bowtie pasta according to package instructions until al dente, then drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking for about 3-4 minutes until the onion is translucent.
• Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
• Stir in the diced tomatoes, beef broth, paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for 5-10 minutes to allow the flavors to meld.
• Lower the heat and pour in the heavy cream, stirring until well combined. Then, add the shredded cheese, mixing until melted and creamy.
• Toss the cooked pasta into the skillet, ensuring it's well coated in the creamy beef sauce. Heat for an additional 2-3 minutes.
• Serve warm, garnished with fresh parsley.