Bring a large pot of salted water to a rolling boil and add the bowtie pasta (farfalle). Cook according to package instructions until just al dente, usually about 10 minutes. Once done, drain the pasta in a colander, taking care not to rinse it.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes fragrant and golden brown. Stir in the minced garlic and cook for an additional 30 seconds.

Add 1 pound of ground beef to the skillet and cook for about 8 minutes, stirring occasionally, until well-browned and no longer pink. Drain any excess fat.

Pour 1 cup of beef broth into the skillet with the beef, scraping up any browned bits. Add red pepper flakes, salt, and pepper to taste. Let this simmer for about 3-4 minutes.

Once the beef mixture has thickened, gently add the cooked bowtie pasta to the skillet. Toss everything together until the pasta is fully coated.

Plate portions of the Garlic Butter Bowtie Pasta, sprinkle with grated Parmesan cheese and parsley. Serve warm.