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

2. While the pasta cooks, heat a large deep skillet over medium-high heat. Add the olive oil and ground beef. Cook, breaking the meat up with a spatula, until browned and no longer pink. Season with 0.25 teaspoon of the kosher salt and a pinch of black pepper.

3. Add the diced onion to the skillet and sauté for 3–4 minutes, until softened and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

4. Stir in the tomato paste and cook for 1 minute to toast it slightly. Add the Italian seasoning, smoked paprika, crushed red pepper flakes if using, and another pinch of salt and pepper. Mix well so the beef is coated in the seasonings.

5. Reduce the heat to medium. Add the butter and let it melt into the beef mixture. Pour in the beef broth, scraping up any browned bits from the bottom of the pan.

6. Stir in the heavy cream and bring the sauce to a gentle simmer. Let it bubble for 3–5 minutes, stirring occasionally, until slightly thickened.

7. Gradually add the grated Parmesan cheese, stirring constantly so it melts smoothly into the sauce. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.

8. Add the cooked rotini to the skillet and toss well so every spiral is coated in the garlic Parmesan sauce and mixed with the beef. If needed, add more pasta water a little at a time until the sauce reaches your desired consistency.

9. Taste and season with the remaining kosher salt and additional black pepper as needed. Stir in the chopped fresh parsley.

10. Serve the Beef and Rotini in Garlic Parmesan Sauce hot, topped with extra Parmesan and more parsley for garnish.