In a large, deep skillet, heat the olive oil over medium heat. When the oil is hot, add the diced onions and saut? for 5-6 minutes, until they begin to soften.

Add the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease and return to heat.

With the heat still on medium, add the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.

Add the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.

While the sauce is simmering, boil the Rotini according to pasta directions. Drain.

Add the cream and pasta to the sauce, stirring to combine. Add in the cheese and stir until melted.

Garnish with parsley if desired and serve immediately.