This dish comes together quickly, so it helps to have everything chopped, measured, and ready before you start. Here’s how it goes, step by step:

Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package instructions until al dente. Drain the pasta, but be sure to save about half a cup of the pasta water before draining it will come in handy later.

Step 2: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and break it apart with a spoon. Cook until it’s fully browned and no longer pink. Drain any excess fat from the pan.

Step 3: Add the minced garlic to the beef and sauté for 1 to 2 minutes, until the garlic becomes fragrant. Then stir in the chopped red bell pepper and sun-dried tomatoes. Cook for another 2 to 3 minutes, letting the vegetables soften.

Step 4: Add the butter to the skillet and let it melt completely. Pour in the heavy cream and beef broth, stirring everything together. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, allowing the sauce to thicken.

Step 5: Season the sauce with Italian seasoning, salt, black pepper, and red pepper flakes if you want a little heat. Stir in the grated Parmesan and shredded mozzarella cheese until the sauce is smooth and creamy.

Step 6: Add the cooked bowtie pasta to the skillet. Toss everything together to coat the pasta evenly with the sauce. If the sauce is too thick, slowly add a little of the reserved pasta water until you reach your desired consistency.

Step 7: Taste and adjust the seasoning as needed. Garnish with freshly chopped parsley, then serve immediately while it’s warm and delicious.