Bring a large pot of salted water to a boil. Add the short pasta and cook according to the package directions until al dente. Reserve about 1/2 cup of the starchy pasta water, then drain the pasta and set it aside.

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5 to 7 minutes. If there is a lot of excess fat, carefully spoon off some of it.

Add the chopped yellow onion to the browned beef. Cook for 3 to 4 minutes, stirring, until the onion softens and turns translucent.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it burn.

Pour in the tomato pasta sauce and the beef broth or water. Stir well to combine with the beef mixture.

Season the sauce with the dried Italian seasoning, dried oregano, salt, black pepper, and, if using, the crushed red pepper flakes. Stir and bring the sauce to a gentle simmer.

Let the sauce simmer over low to medium-low heat for about 8 to 10 minutes, stirring occasionally, so the flavors can blend and the sauce can thicken slightly.

Add the cooked pasta to the skillet with the sauce and beef. Toss everything together until the pasta is well coated. If the mixture looks a bit dry, splash in a little of the reserved pasta water and stir.

Sprinkle in the grated Parmesan cheese and toss again so it melts into the sauce and lightly coats the pasta.

Taste and adjust the seasoning with a little more salt or black pepper if needed.

Serve the ground beef pasta hot, topped with extra grated Parmesan cheese and a sprinkle of chopped fresh parsley if you like.