Heat the oil in a large pot over medium-high heat. Add the ground beef, season with half the salt and the pepper, and cook, breaking it up, until no pink remains, about 5 to 6 minutes.

Stir in the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Push the meat to the side, add the tomato paste, Italian seasoning, and remaining salt. Let the paste cook for 1 minute, stirring, until it deepens in color.

Pour in the beef broth and scrape up any browned bits. Bring to a boil, stir in the penne, reduce the heat to a simmer, cover, and cook for 12 to 14 minutes, stirring once or twice, until the pasta is al dente.

Remove the pot from the heat. Stir in the heavy cream and Parmesan until smooth. Let sit for 2 minutes to thicken, then serve with extra Parmesan and parsley.