Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Reduce heat to medium. Add the minced garlic and crushed red pepper flakes to the skillet with the beef and cook for 1 minute until fragrant.
In a small bowl, whisk together honey, soy sauce, and beef broth.
Pour the honey garlic sauce into the skillet and stir to combine. Let it simmer for 3-4 minutes until slightly thickened.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce and beef mixture.
Season with salt and black pepper to taste.
Remove from heat and sprinkle chopped fresh parsley over the pasta before serving.