Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain the pasta in a colander and set it aside.

In a large skillet over medium-high heat, add the olive oil and allow it to heat for about 1 minute. Add the ground beef to the skillet and cook until it is thoroughly browned, about 5-7 minutes.

Stir in the diced onion and minced garlic, cooking for an additional 3-4 minutes until the onion turns translucent and fragrant.

Add the can of diced tomatoes and beef broth to the skillet. Stir well and bring to a gentle simmer over medium heat, cooking for about 5 minutes.

Reduce the heat to low and stir in the heavy cream, mixing until it’s fully incorporated. Add the shredded cheese and season with paprika, salt, and pepper.

Add the cooked bowtie pasta to the skillet, gently folding it into the creamy sauce. Stir well to coat the pasta evenly and let it heat through for 2-3 minutes.

Remove from heat and garnish with fresh parsley. Serve warm.