Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5-6 minutes.

Add the diced onion to the beef and cook until softened, about 3-4 minutes.

Add the first portion of minced garlic (4 cloves), Italian seasoning, red pepper flakes, salt, and pepper. Cook for another minute until fragrant.

Stir in the tomato paste and cook for 2 minutes until it darkens slightly.

If using, add white wine, scraping up any browned bits from the pan. Cook until the wine has mostly evaporated, about 2 minutes.

Pour in beef broth and water. Bring to a boil, then add the pasta.

Reduce heat to medium and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 12-15 minutes.

While the pasta is cooking, prepare the garlic butter: In a small saucepan, melt the butter over medium-low heat. Add the remaining minced garlic (4 cloves) and cook until fragrant but not browned, about 1-2 minutes. Remove from heat and set aside.

When the pasta is al dente, reduce heat to low and stir in the heavy cream and garlic butter. Cook for another 2-3 minutes until the sauce thickens slightly.

Remove from heat and stir in the grated Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper to taste.

Fold in chopped parsley and cherry tomatoes if using.

Serve immediately, garnished with additional Parmesan cheese, fresh basil leaves, and a sprinkle of red pepper flakes if desired.