Description
This Turkish Pasta recipe combines tender farfalle with a savory spiced ground beef sauce, creamy garlic yogurt, and aromatic paprika butter. Finished with fresh cherry tomatoes, herbs, and optional sumac, it offers a vibrant and comforting meal perfect for any weeknight.
Ingredients
Scale
For the Pasta
- 8 ounces pasta, such as farfalle
- kosher salt, for boiling water
For the Beef Mixture
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 1 tablespoon red pepper paste or tomato paste
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Garlic Yogurt Sauce
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
For the Paprika Butter
- 4 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
To Finish
- 1/2 cup cherry tomatoes, halved
- 4 tablespoons dried mint or chopped fresh parsley
- 2 tablespoons sumac (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, usually about 8-10 minutes. Reserve some pasta water before draining the pasta.
- Cook the ground beef: Heat a skillet over medium heat. Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink, about 7-8 minutes.
- Add spices and onion: Stir in the finely chopped onion, red pepper paste, onion powder, ground cumin, sweet paprika, kosher salt, and black pepper. Cook this mixture, stirring occasionally, until the onion softens and the spices become fragrant, about 4-5 minutes. Add a splash of the reserved pasta water if the mixture seems dry.
- Prepare the garlic yogurt sauce: In a medium bowl, whisk together the plain Greek yogurt, minced garlic, lemon juice, and kosher salt until smooth and creamy.
- Make the paprika butter: In a small saucepan, melt the butter over medium heat. Stir in the sweet paprika, red pepper flakes, and kosher salt. Heat until the butter is bubbly and aromatic, about 2 minutes. Remove from heat.
- Assemble the dish: Place the cooked pasta into individual bowls. Spoon a generous layer of the garlic yogurt sauce on top, then add the spiced ground beef mixture.
- Finish and garnish: Drizzle the warm paprika butter over the beef and pasta. Top with halved cherry tomatoes, dried mint or fresh parsley, and a sprinkle of sumac if using. Serve immediately.
Notes
- Reserve pasta water to adjust the consistency of the beef mixture if needed.
- You can substitute red pepper paste with tomato paste if unavailable, although the flavor will be milder.
- Sumac adds a tangy, lemony finish but is optional.
- Fresh parsley can be used instead of dried mint for a different herbal note.
- Use lean ground beef to keep the dish lighter and reduce excess grease.
