Cook penne pasta in salted boiling water until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
Add minced garlic and sauté for 1 minute until fragrant.
Add ground beef, salt, black pepper, and dried Italian herbs. Cook, breaking up beef with a spoon, until browned and cooked through, about 7 minutes.
Stir in diced tomatoes with their juices and heavy cream. Bring to a simmer and cook for 5 minutes until sauce slightly thickens.
Add cooked penne pasta to the skillet and toss to coat evenly with the creamy sauce and beef crumbles.
Remove from heat and stir in grated parmesan cheese until melted and combined.
Plate pasta by twirling into neat mounds in the center of shallow white plates. Spoon sauce evenly over pasta.
Garnish with chopped fresh parsley and additional parmesan cheese if desired.