1. Bring a large pot of salted water to a boil and cook the penne until al dente according to the package directions. Reserve 1/2 cup pasta water, then drain.

2. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess grease if needed.

3. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic, Italian seasoning, and red pepper flakes, and cook for 1 minute more.

4. Stir in the tomato paste and cook for 1 minute to deepen the flavor.

5. Pour in the chicken broth and heavy cream. Add the chopped sun-dried tomatoes and let the sauce simmer for 3 to 4 minutes.

6. Reduce the heat to low and stir in the parmesan cheese until melted and smooth.

7. Season with salt and black pepper, then add the cooked pasta and toss until well coated. Add a splash of reserved pasta water if needed to loosen the sauce.

8. Finish with fresh basil or parsley and serve hot.