Description
A flavorful and comforting Turkish pasta recipe featuring tender farfalle pasta tossed with a spiced ground beef sauce, creamy garlic yogurt sauce, and a rich paprika butter drizzle. Garnished with fresh cherry tomatoes, dried mint, and sumac for an authentic taste that’s perfect for a quick weeknight dinner.
Ingredients
Scale
For The Pasta
- 8 ounces pasta, I use farfalle but any shape would work
- Kosher salt
For The Meat Sauce
- 1 lbs ground beef, 93%
- 1 medium size onion, chopped (about 1 cup)
- 1 tablespoon red pepper paste, or tomato paste
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Garlic Yogurt Sauce
- 1 cup Greek yogurt, unsweetened plain (full fat or skim)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
For The Butter Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes, or more to taste (such as Aleppo Pepper or Urfa Chili pepper)
- ½ teaspoon kosher salt
As Garnish (optional)
- ½ cup cherry tomatoes, cut in half
- 4 tablespoons dried mint, or fresh parsley
- 2 tablespoons sumac, optional
Instructions
- Cook the pasta: Bring a large pot of water to a boil and season generously with kosher salt until it tastes like the ocean. Add the pasta and cook until al dente, about 10 minutes or according to package instructions. Reserve ½ cup of the pasta cooking liquid, then drain the pasta and set it aside.
- Prepare the meat sauce: In a large skillet over medium heat, add 1 pound ground beef. Cook for 4-5 minutes, stirring and breaking up the meat until no longer pink and it releases its oils. Add the chopped onion, red pepper paste (or tomato paste), onion powder, ground cumin, sweet paprika, kosher salt, and black pepper. Continue cooking and stirring for another 5-6 minutes until onions are softened and meat is fully cooked. Use reserved pasta water if the mixture becomes too dry. Set aside.
- Make the garlic yogurt sauce: In a bowl, whisk together Greek yogurt, minced garlic, lemon juice, and kosher salt. Adjust seasoning to taste and set aside.
- Prepare the butter sauce: Melt the unsalted butter in a small saucepan over medium heat. Stir in sweet paprika, red pepper flakes, and kosher salt. Cook until the butter is fully melted and bubbly, then remove from heat.
- Assemble the dish: Place cooked pasta in serving bowls. Top each with a spoonful of yogurt sauce and cooked beef mixture. Drizzle with butter sauce. Repeat for all servings.
- Add garnishes: If desired, garnish with cherry tomatoes, dried mint or fresh parsley, and a sprinkle of sumac. Serve immediately and enjoy.
Notes
- Reserve some pasta water as a backup to adjust sauce consistency if needed.
- No olive oil is used for sautéing the beef as it releases enough fat naturally, but you can add a splash if preferred.
- Store leftovers in separate airtight containers in the refrigerator for up to 2 days and reheat each component before assembling for best results.
- Use full-fat Greek yogurt for richer sauce or skim for lighter variation.
- Adjust red pepper flakes in butter sauce according to desired spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
