Description
This Turkish Pasta Recipe features tender farfalle pasta combined with a flavorful ground beef sauce, a creamy garlic yogurt topping, and a spicy buttery drizzle, garnished with fresh herbs and cherry tomatoes for a quick and satisfying weeknight dinner.
Ingredients
Scale
For The Pasta
- 8 ounces pasta (farfalle or any shape)
- Kosher salt (for pasta water)
For The Meat Sauce
- 1 lb 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)
- ½ teaspoon kosher salt
As Garnish (optional)
- ½ cup cherry tomatoes, halved
- 4 tablespoons dried mint or fresh parsley
- 2 tablespoons sumac (optional)
Instructions
- Cook 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 according to package instructions until al dente, about 10 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare Meat Sauce: In a large skillet over medium heat, add ground beef and cook while breaking it up with a wooden spoon for 4-5 minutes until no longer pink and it releases its oils. Add chopped onion, red pepper paste (or tomato paste), onion powder, ground cumin, sweet paprika, kosher salt, and black pepper. Cook, stirring regularly, for 5-6 minutes until onions soften and meat is cooked through. Use reserved pasta water if needed to keep sauce moist. Set aside.
- Make 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 Butter Sauce: Melt unsalted butter in a small saucepan over medium heat. Stir in sweet paprika, red pepper flakes, and kosher salt. Cook until butter is melted and bubbly, then remove from heat.
- Assemble and Serve: Place cooked pasta in serving bowls. Top each with 4 tablespoons of garlic yogurt sauce and about ⅔ cup of meat sauce. Drizzle with a tablespoon or more of the butter sauce. Garnish with cherry tomatoes, dried mint or fresh parsley, and sumac if desired. Serve immediately.
Notes
- Reserve some pasta water to keep sauce moist or adjust consistency if needed.
- No additional oil is needed to sauté the meat as it releases its own oils; however, olive oil can be added if desired.
- Store leftover components separately in airtight containers in the refrigerator for up to 2 days.
- Reheat pasta, meat, and butter sauce separately before assembling to maintain optimal texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
