Bring a large pot of heavily salted water to a rolling boil. Add penne or rotini and cook according to package directions until al dente, usually 9-11 minutes. Before draining, reserve 1 cup of pasta water. Drain pasta but do not rinse.

Heat olive oil in a large, deep skillet over medium-high heat. Add ground beef in an even layer and let sit undisturbed for 2-3 minutes to develop a brown crust. Break apart with a wooden spoon and continue cooking for 5-7 minutes until no pink remains. Drain excess fat if more than 1 tablespoon accumulates.

Reduce heat to medium. Add diced onion to the beef and cook until translucent, about 3-4 minutes, stirring occasionally. Add minced garlic and stir constantly for 1 minute until fragrant.

Pour in beef broth, scraping up any browned bits from the bottom of the pan. Add heavy cream and Italian seasoning, stirring to combine. Bring to a gentle simmer and let bubble softly for about 5 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.

Add drained pasta to the skillet. Toss with tongs or wooden spoons for 1-2 minutes to coat evenly. If sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached. Season with salt and pepper to taste.

Serve immediately in bowls or plates. Top each portion with generous amounts of freshly grated Parmesan cheese.