1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10–11 minutes. Reserve ½ cup pasta water, then drain the pasta and set aside.

2. In a large skillet over medium heat, heat olive oil (if using lean beef). Add ground beef and cook for 6–8 minutes, breaking it apart until browned. Drain excess fat if needed.

3. Stir in garlic and diced onion. Cook for 2–3 minutes until fragrant and soft.

4. Season with Italian seasoning, red pepper flakes, salt, and black pepper. Mix well.

5. Add diced tomatoes and stir. Pour in the heavy cream, then simmer for 3–5 minutes over medium-low heat until slightly thickened.

6. Lower the heat and slowly stir in mozzarella and Parmesan, a bit at a time, until melted and smooth.

7. Add reserved pasta water gradually to loosen the sauce to your desired consistency.

8. Toss in the cooked bowtie pasta and mix gently until evenly coated. Let simmer for 2–3 minutes.

9. Taste and adjust seasonings. Garnish with fresh parsley and extra Parmesan if desired.

10. Serve warm and enjoy!