Turkish pasta with garlic yogurt (Printable Version)

Pasta layered with spiced beef tomato sauce, garlicky yogurt, and a sweet paprika-chili butter drizzle.

# Everything You’ll Need:

→ Garlic Yogurt Sauce

01 - 2 cups full-fat plain yogurt
02 - 2 cloves garlic, minced
03 - ½ teaspoon salt

→ Meat Sauce

04 - 1 pound lumache pasta shells
05 - 1¼ pounds ground beef
06 - 1 cup sweet onion, grated
07 - 2 cloves garlic, minced
08 - 1 teaspoon ground cumin
09 - 2 teaspoons sweet paprika
10 - 1 teaspoon Aleppo pepper flakes
11 - 1 teaspoon salt
12 - ½ teaspoon ground black pepper
13 - ¼ cup tomato paste
14 - 1 cup reserved pasta water

→ Chili Butter

15 - 4 tablespoons unsalted butter
16 - 1 teaspoon sweet paprika
17 - ½ teaspoon Aleppo pepper flakes

→ Garnish

18 - 1 pint fresh cherry tomatoes, halved or quartered
19 - Fresh parsley, chopped

# Steps to Cook:

01 - In a small bowl, combine the yogurt, minced garlic, and salt. Mix well and refrigerate until ready to serve.
02 - Bring a large pot of generously salted water to a boil. Add the lumache pasta and cook according to package instructions. Reserve 1 cup of pasta water before draining.
03 - Place ground beef in a large cold skillet over medium-high heat. Break the meat apart and cook until browned and fat is rendered. Do not drain.
04 - Reduce heat to medium. Add grated onion to the skillet and cook for 4-5 minutes until very soft. Stir in minced garlic and cook for an additional minute until fragrant.
05 - Stir in ground cumin, sweet paprika, Aleppo pepper flakes, salt, and black pepper. Cook constantly for 30 seconds. Add tomato paste and cook for 1-2 minutes to deepen the flavor.
06 - Pour reserved pasta water into the skillet and bring to a simmer. Reduce heat to low, cover, and cook for 10-15 minutes. Adjust seasoning to taste.
07 - In a small saucepan over low heat, melt the butter. Stir in sweet paprika and Aleppo pepper flakes, allowing it to sizzle gently for 30 seconds without burning.
08 - Divide pasta evenly among four bowls. Top each with a generous dollop of garlic yogurt sauce, then spoon over the meat sauce. Scatter fresh cherry tomatoes and chopped parsley. Drizzle the chili butter over the top and serve immediately.

# Extra Suggestions:

01 - Grating the onion ensures it melts smoothly into the sauce, tenderizing the meat and creating a velvety texture. Reserve pasta water to adjust sauce consistency if needed.
02 - Melt chili butter slowly and only for about 30 seconds to avoid bitterness. Keep yogurt refrigerated until serving to maintain its creamy texture.
03 - Layering components rather than mixing enhances the contrast between hot pasta, spiced meat sauce, cool yogurt, and fresh toppings.

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