1. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. Reserve 1 cup of pasta water, then drain and set aside.

2. In a deep skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, about 6–8 minutes. Drain excess grease.

3. Add garlic and diced onion. Sauté for 2–3 minutes until softened.

4. Stir in diced tomatoes, Italian seasoning, and crushed red pepper flakes. Cook for 1–2 minutes.

5. Lower heat to medium-low. Stir in heavy cream and simmer for 5 minutes, allowing it to thicken slightly.

6. Turn off heat and stir in mozzarella and parmesan cheeses until fully melted.

7. Add cooked pasta to the sauce and toss to coat. Use reserved pasta water to adjust thickness if needed.

8. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.