Description
A flavorful Turkish pasta recipe featuring farfalle tossed with a spiced ground beef sauce, creamy garlic yogurt, and a smoky butter sauce. Garnished with fresh herbs and cherry tomatoes, this quick and hearty dish is perfect for weeknight dinners.
Ingredients
Scale
For The Pasta
- 8 ounces pasta (farfalle or any shape)
- Kosher salt (to season pasta water)
For The Meat Sauce
- 1 pound ground beef, 93% lean
- 1 medium 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 8 ounces of pasta and cook until al dente, about 10 minutes depending on brand. Reserve ½ cup of pasta cooking water, then drain pasta and set aside.
- Make the Meat Sauce: In a large skillet over medium heat, add 1 pound ground beef. Cook, breaking up chunks with a wooden spoon for 4-5 minutes until no longer pink and meat releases its oils. Add 1 chopped medium onion, 1 tablespoon red pepper paste, 1 teaspoon onion powder, 1 teaspoon ground cumin, 2 teaspoons sweet paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir regularly and cook 5-6 minutes until onions are softened and meat is fully cooked. Add reserved pasta water as needed to keep mixture moist. Set aside.
- Prepare Garlic Yogurt Sauce: In a bowl, whisk together 1 cup Greek yogurt, 2 minced garlic cloves, 1 tablespoon lemon juice, and ½ teaspoon kosher salt. Taste and adjust seasoning if needed. Set aside.
- Make the Butter Sauce: Just before serving, melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Stir in 1 teaspoon sweet paprika, ¼ teaspoon (or more) red pepper flakes, and ½ teaspoon kosher salt. Cook until butter is fully melted and bubbly, then remove from heat.
- Assemble the Dish: Divide the cooked pasta into bowls. Top each with 4 tablespoons garlic yogurt sauce and about ⅔ cup of the meat sauce. Drizzle each serving with a tablespoon or more of the butter sauce. Repeat for remaining portions.
- Garnish and Serve: Optionally, garnish with halved cherry tomatoes, dried mint or fresh parsley, and a sprinkle of sumac. Serve immediately and enjoy.
Notes
- Save some pasta water as a backup to loosen the meat sauce if it becomes too dry.
- No need to add oil when cooking the beef since it releases sufficient oils; however, you can add olive oil if desired.
- Store leftovers in airtight containers separately for up to 2 days and reheat components before assembling.
- Use full-fat Greek yogurt for creamier texture or skim for lighter version.
- Adjust red pepper flakes in butter sauce to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
